In a pan, add sugar and water. Boil it until all of the sugar is completely dissolved. Boil for 5 more minutes and let it cool.
In a tray (I took an 8' aluminium cake tray) arrange one layer of rusk. Pour the warm sugar syrup and then arrange another layer on top and pour the syrup again and let it sit for sometime.
In a heavy bottomed pan, combine condensed milk, whipping cream, cornflour (mixed with little cold milk), milk. Heat the mixture and keep stirring it until it turns to a think, but pouring consistency.
Once thick, take off the heat and it
Once lukewarm, mix in the rose syrup and pour this mixture over the assembled rusks.
Add the chopped nuts over the custard.
The dessert is ready. Let it refrigerate at least until 4 hours.