Aish el Saraya-Middle Eastern Dessert

• Vegetarian

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 5 tbsp Corn flour
  • 1 cup Sugar

• Nuts & Seeds

  • 1 Pistachios

• Bread & Baked Goods

  • 1 Bread rusk, Toasted

• Dairy

  • 400 g Condensed milk, sweetened
  • 500 ml Milk
  • 300 ml Whipping cream

• Liquids

  • 1 1/3 tbsp Rose water
  • 1 1/3 tbsp Water, orange blossom
  • 1 cup Water

Found on savoryandsweetfood.com

Ingredients

• Serves 5-6
• Recipe courtesy: Archana of Archana’s kitchen
• 1 cup sugar
• 1 tablespoon of orange blossom water
• 1 tablespoon rose water
• 1 tablespoon lemon juice
• 1 cup water
• 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

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.
• 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.