Defrost the phyllo dough as per the package instructions. Preheat the oven to 350 F.
Take 2 layers of phyllo dough together at a time holding the sheets together at the top and let them hang from your fingers. Using your fingers to “crinkle” the sheets, gently fold back and forth in an accordion-style drawing the bottom up to the top.
Lay the folded dough into an ungreased rectangular baking dish starting at the shorter side and continue filling in the folded sheets down the length of the pan. *See video for my demonstration!
Bake at 350 degrees F for 10 minutes. Melt butter in a small sauce pan.
Remove the pan and evenly pour melted butter over the dough. Return to the oven and bake for 10 more minutes.
Combine milk, sugar, cardamom, rose essensce, and eggs with a whisk to form the custard. Remove pan from oven and evenly pour the custard over phyllo dough. Return pan to oven and bake for 30-40 minutes, until golden brown.
Combine water, sugar, and rose essence in a saucepan. Bring it to a gentle boil and simmer for 8 to 10 minutes as the syrup forms a one-string consistency. Drizzle over the cake after removing it from the oven. Cut into 3-inch squares.
Eggless - Want to make it eggless? Make the custard with 1 cup whole milk, 1 cup condensed milk, 1 teaspoon cardamom powder, and 1 teaspoon rose essence.
Rose Essence - I used rose essence that is available in Indian grocery stores. It can also be substituted with good-quality rose water
Nut-free - If you are allergic to nuts, skip them completely
Syrup - For more details on how to make the one-string consistency sugar syrup check out the recipe card for the Balushahi recipe.