Umm Ali (Egyptian Dessert)

Mix together the cream and 1 tbsp sugar. Keep aside. Shred the croissant into medium size pieces.

In a pan heat the milk, 2 tbsp sugar, butter, cardamom powder and rose water.

Arrange the shredded croissants and the khoya inside a baking dish.

Pour the milk mixture on top of the croissant,

Followed by the cream and coconut.

Sprinkle the nuts and raisins.

Bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the surface turns slightly brown.

Bring it to a room temperature & refrigerate for some time. Garnish with the pomegranate pearls and enjoy chilled.