Creamy kadaif

Recipe:

• 200 g of kadaif (half a bag)
• 200 g of chopped walnuts
• 125 g of melted butter
• 500 ml of sweet cream/sour cream
• 500 ml of milk
• 4 tablespoons of sugar
• 2 vanilla puddings (I used sweet cream pudding)
• 2 slag creams (beat them with 200 ml of mineral water)

Agda:

• 500 g of sugar
• 6 cups of water (small coffee cups)
• A pinch of lemon juice

Preparation:

Spread the kadaif on a pan (size 38×26), put chopped walnuts on top of the kadaif, and then cover with butter.
Put it to bake in a heated oven at 150 degrees for about half an hour. If you see that your walnuts are too brown, you can put baking paper over them.
Bring the Agda to a boil, and after boiling, let it cook for 10 minutes. Towards the end of cooking, add lemon juice. After baking, leave the kadaif for 10 minutes, then pour warm water over it in a thin stream and leave to cool.
Preparation of the cream:
Bring 500 ml of sweet cream and 250 ml of milk and 4 tablespoons of sugar to a boil. Mix the pudding with the rest of the milk (250ml), add to the boiled milk and sweet cream and mix until the mixture is thick.
Pour the hot cream over the kadaif and cool.
Put 2 layers of cream or foam over the cream. Decorate as desired