Um Ali (Sweet Milk and Phyllo Pudding)

Preparation

1. Step 1

   Make the pudding: Heat the oven to 350 degrees. Lightly butter an 8-by-11-inch baking dish (or similar size).

2. Step 2

   In a small bowl, combine the coconut, sugar and cinnamon.

3. Step 3

   Lay the sheets of phyllo on a clean work surface and cover with a slightly damp tea towel so that they don’t dry out. Working with one piece of phyllo at a time, use a pastry brush to lightly butter it all over, then sprinkle with about 1 tablespoon coconut mixture. Use your hands to scrunch the phyllo sheet together, sort of like a crumpled ball of tissue, and place it into the baking dish. Continue in this way with the remaining phyllo and coconut mixture, arranging the scrunched-up phyllo balls so they all fit nicely into the dish.

4. Step 4

   Brush the top of the phyllo with any remaining butter and bake for about 30 minutes, until cooked through and golden, rotating the baking dish halfway through.

5. Step 5

   Meanwhile, add the milk, cream, condensed milk and cardamom to a medium saucepan and place over medium heat. Bring to a very gentle simmer, stirring occasionally and taking care it does not boil over at all. Cover and set aside.

6. Step 6

   When ready, remove the phyllo from the oven and set aside until cooled slightly, 10 to 15 minutes. Adjust the oven temperature to 400 degrees.

7. Step 7

   Return the milk mixture to medium heat and warm through, stirring often, just until it’s steaming. Pour the hot milk mixture all over the phyllo, nudging the phyllo to make sure that some it protrudes from the milk mixture. Return to the oven and bake until the milk is bubbling and slightly thickened, and the exposed phyllo is golden and crisp, 20 to 30 minutes. Let settle while you prepare the topping.

8. Step 8

   Make the topping: Add the cashews, pistachios and hazelnuts to a small dry skillet, then place over medium heat. Toast for 2 to 3 minutes, stirring, until browned in places. Add the coconut and stir for 30 to 60 seconds, until nicely golden. Transfer the mixture to a small bowl. Return the skillet to medium heat, add the butter and cook, stirring often, until it browns and smells nutty, 2 to 3 minutes. Stir in the raisins and salt; remove from the heat.

9. Step 9

   Pour the browned butter and raisin mixture all over the um Ali, and then sprinkle with the nut mixture. Serve right away, while still warm, with a bit of extra condensed milk drizzled on top.