Ingredients:

• 400 gms – Puff pastry
• 1/4 cup – Shelled Pine Nuts
• 1/4 cup – Chopped Pistachio nuts
• 1/4 cup – blanched and slivered Almonds
• 1/4 cup – chopped seedless Date
• 1/4 cup – Raisins
• 3 cans – Evaporated Milk
• 115 gms – Sugar or to taste
• 1 tsp – Cardamom powder
• 1 tsp – Cinnamon powder
• 4 drops – Rose essence
• 1.5 cups – Double Cream
• 2 tbsp – Light brown sugar 

Method:

1. Pre-heat oven to 190 degrees C.
2. Bake puff pastry sheets according to the instructions on the pack, till golden brown and crisp. Cool.  
3. Crumble into large pieces.  
4. Add nuts, dates and raisins.  Stir. 
5. Transfer the mixture into a 32 cm oval dish.
6. Combine evaporated milk with sugar.
7. Bring to boil on medium-high heat, stirring continuously.  Lower heat.
8. Simmer, uncovered for 4 mins. or till the sugar is completely dissolved. Remove from heat.
9. Add cardamom, cinnamon and rose essence. Stir.
10. Pour milk mixture over the pastry mixture. Let stand for 30 mins.
11. Pre heat oven to 204 degrees C.
12. Whip cream and pour on top of milk and pastry mixture. Sprinkle evenly with brown sugar. 
13. Bake, uncovered, on the middle rack of the oven for 20 mins.
14. Serve hot.