Малай сэндвич

Ingredients

• 12 litres full-fat milk (for milk cake)
• 21 tbsp lemon juice or white vinegar
• 3200ml thick clotted cream (malai or kaymak)
• 44 tbsp sugar
• 51/4 tsp saffron strands soaked in 1 tbsp warm milk
• 62 tbsp green pistachios, finely sliced
• 71 tsp rose water
• 8Edible silver leaf for garnish

Instructions

1. 1Reduce 2 litres milk in a wide heavy pan over medium heat, stirring often, until it forms a thick fudgy layer — about 1-1.5 hours. Add lemon juice sparingly if needed to slightly curdle into layers.
2. 2Remove from heat and allow to set in a greased tray for 2 hours until firm. Cut into even rectangular slabs.
3. 3Whip the thick malai/clotted cream with sugar and rose water until softly aerated.
4. 4Layer the milk cake slabs with generous spoonfuls of malai cream between each layer — sandwich style.
5. 5Drizzle saffron milk over the top, scatter with sliced pistachios, and finish with a touch of silver leaf. Serve chilled.