First, for sugar syrup - In a pot add water, then add sugar and cardamom powder. Cool it until sugar dissolves. Turn off the burner.
In a bowl take custard powder, add 2 tsp cold milk. Mix both ingredients well, keep this aside.
Now for coconut crust - in a pan add clarified butter, then add desiccated coconut powder and roast it until it becomes light golden brown in color.
Now add custard powder mix and sugar syrup to the roasted coconut powder. Then add almond powder. Mix all ingredients well. Stir it continuously, cook it until it becomes like sticky consistency.
Now take pie mould grease it with butter/ghee. Put coconut mixture on it and press it with hands. Keep it aside for set.
Now for cream stuffing - In a pan add 1 tsp clarified butter then add brown bread pieces and cooking cream. Now add milk and rose water. Cook until mixture leaves the sides of the pan. Turn off the burner. Cream stuffing is ready.
Now put this cream stuffing on the center of coconut crust into pie mould.garnish with some chopped almonds. Demould it and serve. Coconut almond mefroukeh is ready.
