Step 1: Prepare Corn Flour Mixture

In a bowl, add 2 tablespoons of corn flour, 1/2 cup of cold milk, and 1 teaspoon of vanilla essence. Mix thoroughly with a spoon until there are no lumps. Set aside.

Step 2: Prepare Cream Mixture

In a separate bowl, combine 1 cup of fresh cream with 2-3 tablespoons of powdered sugar. Whisk with a hand whisk for 4-5 minutes until the cream becomes fluffy and slightly increases in volume. Place the bowl in the refrigerator to chill.

Step 3: Cook Milk for Custard

Place a pan on the stove and pour in 2 cups of full cream milk. Heat the milk on medium-high flame, stirring occasionally until it comes to a good boil. Use a spatula to scrape down any cream that forms on the sides and incorporate it back into the milk.

Step 4: Add Sugar to Milk

Once the milk is boiling, reduce the flame to low. Add 3-4 tablespoons of sugar to the milk. Stir well to dissolve the sugar and continue to cook for 0.5-1 minute.

Step 5: Thicken Custard

Stir the prepared corn flour mixture once more. While continuously stirring the milk with one hand, slowly pour the corn flour mixture into the pan with the other hand. Continue stirring constantly on low flame for 3-4 minutes until the corn flour is cooked and the custard thickens to a flowing consistency. Avoid making it too thick.

Step 6: Add Nuts to Custard

Add 2 tablespoons of finely chopped nuts (almonds and pistachios) to the custard. Mix well and cook on low flame for another 3-4 minutes. Turn off the gas and set the custard aside to cool down to a lukewarm temperature.

Step 7: Prepare Bread Slices

Take 8 slices of white bread. Using a knife, carefully cut off all the brown edges from each bread slice. The edges can be saved for breadcrumbs.

Step 8: Assemble Dessert - First Layer

In a glass dish, pour a thin layer of the cooled custard mixture, spreading it evenly across the bottom. Arrange 4 of the prepared bread slices over this custard layer, ensuring they cover the base.

Step 9: Add Custard and Cream Layers

Pour half of the remaining custard mixture over the bread slices, spreading it out. Then, drizzle some of the chilled whipped cream mixture over the custard layer.

Step 10: Assemble Dessert - Second Layer

Place the remaining 4 bread slices on top of the cream layer, arranging them neatly. Pour the rest of the custard mixture over these bread slices, ensuring they are fully covered.

Step 11: Final Cream Layer and Garnish

Spread the remaining whipped cream evenly over the top surface of the dessert. Gently shake the dish to ensure an even and smooth cream layer. Garnish generously with additional chopped nuts (almonds and pistachios).

Step 12: Chill and Serve

Place the assembled dessert in the refrigerator and chill for 2-3 hours, or until it is well set. Once chilled, slice the Arabian Pudding into desired portions and serve. It should be firm enough to hold its shape when served.

• Use cold milk to mix corn flour to prevent lumps.

• Do not overheat the custard; maintain a flowing consistency for better bread absorption.

• The bread edges can be used to make breadcrumbs, so don't discard them.

• Chill the dessert for at least 2-3 hours for optimal setting and flavor.

• Replace corn flour with any flavored custard powder for a different taste.

• Use whipping cream instead of fresh cream for a lighter texture.

• Substitute powdered sugar with condensed milk for added richness.

• Experiment with different types of chopped nuts or dried fruits for garnish.