Put the margarine in a deep saucepan, melt. Then add flour. Cook for 3 minutes. Then pour the milk little by little. Stir constantly with a whisk to prevent clumping. Then, add sugar. Again, cook until thickened, stirring.
On the other hand, sprinkle with coconut into a large rectangular baking tray. Straighten the coconut by hand. Be careful not to spread all over an equal amount. Cooked custard, pour it all over the tray (follow the insructions at photo 7-8-9). Leave to freeze the custard in the fridge for at least 4-5 hours.
Remove the custard in the refrigerator. Cut the exact middle of latitude. Then cut into strips 1.5 fingers thick. Put little crushed walnuts and pistachios onto every ribbon. Then roll with the help of a knife or spatula (follow the insructions at photo 14-15-16).
Finally, sprinkle with plenty of coconut onto a plate. Put the Turkish delight onto coconut. Cover with coconut lightly again. Put the serving dish. Serve cold.
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