Pour milk in a saucepan.
Add heavy cream, semolina, cornstarch, flour, sugar. Whiskthem to combine the ingredients well.
Place the saucepan on medium heat over a stove andbring it to a boil. Make sure you continue to whisk the mixture; otherwise, itwill form clots.
Once the mixture starts boiling take it off the heat. Addbutter, and stir until combined.
Pour the cream mixture into a glass bowl and coverwith cling wrap.
Store in the refrigerator until you are ready to use.
Once the Ashta cream is cool enough, you can pour itin a piping bag and use it to fill up pastries and Kunafa Rolls.