I named this dish Aruset Baghdad (the bride of Baghdad) because all the ingredients that I used for this dish is white. The ingredients are milk, corn starch, sugar, pine nut, almond and walnuts (when the skin is removed), pine nut, coconut and lastly the egg rolls wraps. The bride always wears a white gown on her wedding day and this dish has all white ingredient in it, so I decided to call it Aruset Baghdad. I love this dish it is very delicious and easy to make. It takes less than 30 minute to make. My whole family loved this dish and they are my biggest critic when comes to my cooking. When my husband and children give me the thump up, I know that I have accomplish another great dish.
6 cups of milk
4 tablespoon corn starch
1 ½ cup of sugar
1 tablespoon of vanilla
1 package of 20 egg rolls wrappers
1 cup walnuts
1 cup pine nut
1 cup almond
1 cup shred sweet coconut
Heat the oven to 400 degrees, Put the egg rolls wraps in a cookie sheet and put in the oven for about 15 minute. It will become golden brown color, then crumble the egg rolls wraps in a deep dish.
Coarsely chop the walnuts and almond in the food processor for 1 to 2 minute, then add it to the egg roll wrap mixture, also add the pine nut and coconut.
In a pot bring 4 cups of milk to a boil. In a bowl add 2 cups of milk, corn starch, sugar and vanilla and stir very well until all the ingredient well incorporated. Then add it to the boiled milk stir constantly until the mixture start to boil and thicken.
Add the mixture of milk to the egg rolls wrap mixture and stir everything together, put it in the oven on boil for about 5 minute until become golden brown.