INGREDIENTS

1 Liter of whole milk.
40 g of starch.
140 g of sugar.
50 g halwa chamia Papillon with pistachio.
Some pistachios for garnish.

PREPARATION

Mix the sugar and the starch.
Gradually add the cold milk.
Heat over low heat and add halwa chamia pistachios.
Thicken, stirring continuously.
Pour and set aside.
Sprinkle with crushed pistachios.