A layered Middle Eastern dessert, Aish el Saraya which contains layers of powdered rusk soaked in sugar syrup, an eggless creamy custard, pistachios and thick cream. This would be the perfect dessert to serve during Eid.
We love desserts! And if it is Arabic sweets, we love them even more. You all must be aware of my love for it. I have posted quite a lot of Arabic sweets recipes already, some of them are Arabic bread pudding, Umm-Ali, Kataif Asaferi, Kanafe Naame and many many more. Check them out if you haven’t before.
It is very simple to make this pudding, so this is gonna be my go to dessert when I’m in 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. It is too good.
If you are lazy to make these in individual cups, you can make this in a tray. See how to make that here.
Aish El Saraya Cups
- 200 Grams Rusk powdered
- sugar syrup
- thick cream
For the Custard:
- 500 Ml milk full fat
- 397 Grams sweetened condensed milk 1 tin
- 300 Ml whipping cream
- 1 Tsp rose water
- 5 Tbsp corn flour mixed in 1/2 cup of milk
For Sugar Syrup:
- 1 Cup sugar
- 3/4 Cup water
- 1 Tbsp lemon juice
- 1 Tsp rose water and orange blossom water
To make Custard:
- Mix the cornflour in about 1/2 cup of cold milk and mix well.2.
- 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 blossom3. Stir it a bit more till you get a "thick" pudding like pouring consistency.
- In a pudding cup, add Powdered rusk.
- Pour sugar syrup.
- Add pistachios.
- Pour custard.
- Add another layer of rusk, then syrup, pistachios and custard.
- Finally on top, add thick cream or fresh cream and garnish with more pistachios and rose petal.
- refrigerate for 4-5 hours and serve with a drizzle of sugar syrup.