We love desserts! And if it is Arabic sweets, we love them even more. I just cant get enough of Arabic sweets, so i am always in search for recipes. You all must be aware of my love for it. I have posted quite a few arabic sweets recipe already, some of them areArabic bread pudding,Umm-Ali,Kataif Asaferi, andKanafe Naame. Check them out if you haven’t before.
Just recently i found this super easy recipe of this Middle Eastern dessert named aish el saraya! Made it and devoured every bit of it. It looks a lot like umm-Ali but there is difference between both.
I served this dessert to my Jordanian guest yesterday and he loved it. He said it was delicious! This comment coming from an expert made me very happy.
It is very simple to make this pudding, so this is gonna be my go to dessert when I’m short of time, when I’m entertaining and when i need something eggless or rich and creamy from now on. You all should try this. Its too good.
Serves 5-6
Recipe courtesy: Archana ofArchana’s kitchen
For simple syrup:
1 cup sugar
1 tablespoon of orange blossom water
1 tablespoon rose water
1 tablespoon lemon juice
1 cup water
For custard:
500 ml of milk
400 gms sweetened condensed milk (1 tin)
300 ml whipping cream
1-2 tsp rose water
1-2 tsp orange blossom water
5 tbsp corn flour
Toasted bread rusk (about 30 small rusks enough to line the dish you are setting the sweet in)
Chopped pistachios for garnish
- Place the toasted bread rusks in a square dish.
For the syrup: Mix in sugar, water, lemon juice in a pan and heat in a medium heat. Once the sugar has melted add in the rose water and orange blossom water. Remove from flame. Allow to cool a little.
Pour in the syrup over the rusk and allow to soak. Then line another layer of rusk and pour in the syrup. Let all of it soak the syrup well.
For the custard:
A) Mix the cornflour in about 1/2 cup of cold milk and mix well.
B) Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and thick. Once it thickens add in the rose and orange blossom water.
C) Stir it a bit more till you get a “thick” pudding like pouring consistency.
D) Pour over the rusk. Sprinkle in the chopped pistachios.
- Refrigerate for 5-6 hours or overnight.
Notes:
✔️ The cream part of the pudding is soo yummy that you can make that alone as a pudding by omitting the rusk part.
✔️ Instead of the rusk you can also use toasted bread.
✔️ I didn’t have orange blossom water with me, so i used the rose water alone.
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Ingredients
INGREDIENTS
- Serves 5-6
- Recipe courtesy: Archana of Archana’s kitchen
For simple syrup
- 1 cup sugar
- 1 tablespoon of orange blossom water
- 1 tablespoon rose water
- 1 tablespoon lemon juice
- 1 cup water
For custard
- 500 ml of milk
- 400 gms sweetened condensed milk 1 tin
- 300 ml whipping cream
- 1-2 tsp rose water
- 1-2 tsp orange blossom water
- 5 tbsp corn flour
- Toasted bread rusk about 30 small rusks enough to line the dish you are setting the sweet in
- Chopped pistachios for garnish
Instructions
DIRECTIONS
Place the toasted bread rusks in a square dish.
For the syrup: Mix in sugar, water, lemon juice in a pan and heat in a medium heat. Once the sugar has melted add in the rose water and orange blossom water. Remove from flame. Allow to cool a little.
Pour in the syrup over the rusk and allow to soak. Then line another layer of rusk and pour in the syrup. Let all of it soak the syrup well.
For the custard
Mix the cornflour in about 1/2 cup of cold milk and mix well.
Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and thick. Once it thickens add in the rose and orange blossom water.
Stir it a bit more till you get a “thick” pudding like pouring consistency.
Pour over the rusk. Sprinkle in the chopped pistachios.
Refrigerate for 5-6 hours or overnight.
Notes
Notes:
The cream part of the pudding is soo yummy that you can make that alone as a pudding by omitting the rusk part.
Instead of the rusk you can also use toasted bread.
I didn’t have orange blossom water with me, so i used the rose water alone.
