Soak the Tamer hindi, sugar and 1.5 liters water overnight (or boil them until the tamer hindi softens, then cool down before the following steps).
Add the second 1.5 liters of water to the mix, then using your hands or a spoon, and a strainer, strain the mixture several times until all the excess tamer hindi residue is removed.
Chill and serve cold with ice and added sugar for those with a sweet tooth.
In a saucepan, heat the milk and cream.
Once warm, add in the cornstarch mixture. Mix well until the cream is thick and smooth. Remove from heat and let to cool down.
Line a muffin tray with butter, and set aside.
Mix butter and oil with the knefeh and pistachio, massage the knefeh with the oil and butter until everything is well coated.
Add a bit of the mix into the muffin tray base, then a tablespoon of the homemade kashta, then another layer of the knefeh mix.
Bake in a preheated oven at 350ºF until golden.
Remove from the tray, garnish with pistachio and orange blossom jam.
