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  • 640g pheni or vermicelli
  • 800g cream cheese
  • 250g salted butter
  • pistachio 20 to 30 (sliced)
  • 1 tsp orange food color
  • 2 tbs rose water
  • 2 cups sugar
  • 1 cup water
  • 1 cup milk
  • 8 inch cake tin loose bottom (greased)


Cook cream cheese and milk till the liquid dries, then melt the butter; break the pheni add butter, food color and mix well. Grease the tin and add a little color, then add the half of the pheni and press down firmly. Now spread the cream cheese mixture evenly. Add the remaining pheni on the top and again press down firmly and tuck in the sides. Bake for 20 minutes. 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. Once baked add the sugar syrup on the top while hot, leave for 10 minutes to settle. Garnish with sliced pistachio. Serve and enjoy.



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