Kashta (Clotted Cream)

In a large pot combine the milk, water, and cornstarch, mixing well until the mixture dissolves.

Transfer to heat and continue to stir until it comes together and reaches a thicker consistency.

Add the rosewater and continue stirring for a minute before removing off the heat.

Let the mixture cool to room temperature.

Once the mixture has cooled, add the cold cream, and mix together until the mixture is well combined and creamy.

Place in the fridge for at least an hour before using.

Your kashta is now ready and you can use it in a variety of recipes such as Znoud El Sit.