1: pheni or vermicelli 640g
2: cream cheese 800g
3: salted butter 250g
4: pistachio 20 to 30 (sliced)
5: orange food colour 1 tsp
6: rose water 2 tbs
7: sugar 2 cups
8: water 1 large glass
9: milk 1 cup
10:cake tin loose bottom 8 inch (greased)
Preheat Oven 180c, 350f, Gas Mark 4.
1: cook cream cheese and milk till the liquid dries.
2: melt the butter.
3: break the pheni add butter, food colour and mix well.
4: grease the tin and add a little colour, then add the half of the pheni and press down firmly.
5: now spread the cream cheese mixture evenly.
6: add the remaining pheni on the top and again press down firmly and tuck in the sides.
7: bake for 20 minutes.
8: in a pan add the sugar, water wait for a boil, then cook on medium flame for 5 minutes, then close the flame add the rose water mix and keep aside.
9: once baked add the sugar syrup on the top while hot, leave for 10 minutes to settle.
10: garnish with sliced pistachio.
11: serve and enjoy.
BY FAIZA ZARIF
(COOK WITH FAIZA)