• To make attar, bring sugar and water to a boil & simmer for 10 minutes. Add rose water & lemon juice and simmer for 1 minute. Set aside.

Ashta (Clotted Cream)

• To make ashta, bring 1L milk to a gentle simmer over medium heat, stirring occasionally so the milk doesn’t burn.
• Turn off the heat and add vinegar. Continue stirring to encourage clotting. The curds will instantly begin to separate from the whey.
• Using a slotted spoon, remove the curds and place into a bowl. Toss the whey.
• In a small bowl, dissolve corn starch and flour in the remaining milk and cream. In the same pot, bring milk, cornstarch mixture and semolina to a simmer.
• Turn off the heat and add flavoured waters. Stir well.
• Fold curds into cream base. Set aside.

Cheese Dough

• In a saucepan, bring water and sugar to a boil.
• Lower heat, add semolina bit by bit while whisking. Stir for 3-4 minutes. 
• Turn heat to low. Add sugar and stir.
• Add cheese and keep stirring using a wooden spoon. After around 10 minutes, cheese dough should be stretchy and stringy. Remove from heat and allow to cool slightly.
• Place a plastic sheet on the counter and spread with a bit of orange blossom water.
• Using half the dough, place on plastic sheet and flatten slightly. Add another plastic sheet on top and begin rolling the dough between the two sheets of plastic using a rolling pin.
• Spoon a line of ashta in a straight line. Gently roll the dough over the ashta to form a log and slice the log from the rest of the dough. Cut each log into 4-5cm long rolls.
• Serve with sugar syrup.