In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ Sweetened Condensed Milk and blossom water and mix well.
Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes).
Remove the dough from the oven and set aside to cool to a room temperature.
Blend the dough in a blender until its smooth then sift using a rough sieve.
Grease with the remaining ghee a 30cm round ov-en non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven for 20 minutes while turning the tray from time to time until all sides become golden brown in color. Remove and set aside.
To make the creamy cheese filling:
Combine milk and cream in a saucepan and bring to a simmer. Keep on medium heat.
Add sugar and stir to dissolve, Simmer for 10 minutes.
Dissolve cornstarch in 2 ½ tbsp milk and add to milk mixture.
Add mozzarella, Stir and simmer for another 5 minutes until well combined.
Remove from heat and poor over cooled dough.
Let it cool and flip.
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