Sort and wash the Zgougou.
Drain the Zgougou, put it in an ovenproof tray for 10 min at 360°F/180°C.
Let it cool down; then put the Zgougou in a blender or pestle.
Knead it in 3 L of water and pass it two or three times through a very fine mesh sieve.
Squeeze it well to get out all its juice.
Collect the liquid and add the sifted flour and starch.
Pass it through the sieve again. Put on a low heat and stir continuously with a wooden spoon or preferably a stainless steel whisk.
As it heats up, add the sugar and rose water and keep turning until the mixture starts to thicken.
Add the can of Nestlé sweetened condensed milk and continue to stir for a short while.
Remove from heat and divide into cups.
To prepare the cream:
Dilute the can of sweetened condensed milk in 1 L of water, add the starch and the 2 egg yolks.
Flavour with blossom water and a packet of vanilla sugar.
Put on low heat, stir for 20 minutes to thicken the cream.
Remove from heat, pour over Assida and let cool.
Then garnish to taste with the pistachios, pine nuts and hazelnuts.
Serve and enjoy your dessert!