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Tuesday, June 28, 2016

Aish-el-saraya ( A Luscious Lebanese Pudding for Ramadan )

Orange blossoms. Rose water. Toasted pistachios. Some of these heavenly ingredients they put in the Middle Eastern desserts just makes me wonder if any of those aromas would be still be lingering in the air after nightfall and adding to the magic of the Arabian nights. Just the vast expanse of white sand, the deep blue canopy of the sky punctuated with a million twinkling stars and the air smelling of roses. Quite the setting to imagine the legendary romance of Alladin and Jasmine.

That bring me to another kind of love. The love for good food. And Ramzan is quite the right time for spreading some foodie love. 'Aish-el-saraya' is one of those luscious middle eastern desserts that can make one forget all about keeping a tab on the calories. It glides like velvet in the tongue and bombards the senses with a zillion delicious sensations that cannot be called anything unlike an orgasm. Yeah, it's that sinful and addictive too. But the good part is that it is quite easy to whip up. Sadly, it takes a while to set.

There are quite a few recipes for 'Aish-el-saraya' floating about on the net. I got mine from Youtube channel 'Heghineh Cooking Show'. It is run by an Armenian Youtuber who makes these really nice real-time videos and is also a mum with a kid running amok in the kitchen. No surprise that she has all my sympathy and support too. Have put the video at the bottom of this page.

Read on for the recipe -

















Preparation Time - 40 mins ( plus loads of standby time )

Ingredients -

  • 1 packet of rusk 
  • 1/2 liter milk
  • 2 tbsp cornflour
  • 1/2 cup sweetened condensed milk
  • 2 cups whipping cream
  • 1 tsp rose water
  • 1 tsp orange blossom water or syrup ( I could not find it hence skipped )
  • sliced/crushed pistachios for the garnishing 


For the syrup -


  • 1 cup water
  • 1 cup sugar
  • 1 tsp rose water
  • juice of 1 lemon


Preparation - Take the bread rusk in a food processor. Pulverize into a fine powder.

For making syrup, take 1 cup water and 1 cup sugar in a saucepan. Bring to a boil and let it boil for 4-5 mins.

Remove from heat and them add the rose water, orange blossom water and lemon juice.

For making the custard, take 1 cup milk and dissolve the cornflour in it. Bring the rest of the milk to a boil, add the cornflour paste and whisk it till it becomes thick. Dissolve the condensed milk and remove from the flame.

Add the rose water and orange blossom water to the custard and mix it in.

Finally when it cools down somewhat, add the whipped cream to it and fold it in.

For the layering - Take a deep glass dish ( 1.2 lt capacity ).

Mix the powdered rusk with just enough sugar syrup in a mixing bowl. Transfer to the deep dish.

Spread into a uniform layer and tap it all over with the bottom surface of a bowl to pack it tightly.

Pour the custard and whipped cream mixture over it.

Sprinkle the pistachios all over the cream mixture. Put it in the fridge and let it set for 6-7 hours.

Just before serving, remove it from the fridge. Cut it carefully and drizzle some over the remaining syrup over the slices.

















Enjoy this delectable dessert for Ramadan !!





5 comments:

  1. I love Middle Eastern food and often like you imagine Alladin and Jasmine too.. hehehhehe....

    ReplyDelete
  2. Replies
    1. Thanks for dropping by :) and m glad u liked it !

      Delete

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