• 6 cups water
• 1 cup niseste flour
• 1 cup sugar
• Rosewater
• Roasted, cleaned almonds, finely chopped.

METHOD
Boil 5 of the cups of water with the sugar. Dissolve the flour in the sixth cup of water and mix it with the syrup that is boiling. Stir well until the mixture thickens. Add the rosewater. Put the mixture in a baking pan and when it cools dredge the almonds over it. Place the sweet in the fridge. When it cools and becomes more solid cut it in pieces of square size; serve.