To enhance consistency, pour very hot milk, as it will cook the starch, preventing the dessert from becoming mushy.
To serve, cut into squares and garnish each square with nuts, slices of fruit, pomegranate kernels, or ground pistachios – or any combination you prefer. Sprinkle with rosewater and serve.
A more traditional yet time-consuming method involves soaking each sheet, cutting it in half, wrapping the filling inside, arranging in a pan, and pouring the remaining milk over it.
Alternate fillings can include hazelnut, walnut, marzipan, coconut, or any combination you desire.
