Start making Ishta by adding 1L milk to the pan. Add starch, semolina, sugar and whisk till it thickens.
Transfer into a bowl and add pistacho cream in it.
Add Istha, vanilla drops, pistachio essence and mix it all in the milk mixture.
Butter you phyllo sheets and bake them in the oven till crispy and golden or at 350F for 15-17 mins
Take a different pan and add ghee (clarified butter) and konafa and let it turn crunchy and golden brown.
Now take your bowl and start assembling and layering the wet and dry mixtures.
Bottom layer will be konafa crumble with syrup. This will be followed by mixed nuts and Ishta
Top it up with baked phyllo squares and then again the layer of creamy ishta.
Finally drizzle some melted white chocolate and pistachio spread and sprinkle some rose buds.
Here's your dessert that will be the talk of the town!