Recipe- Creamy Mediterranean Dessert Aish El Saraya

Aish el Sarayais a soft creamy Mediterranean dessert which just melts in your mouth. Rusk base gives it crispness while the custard pudding is so soft, flavorful and creamy that you just can’t get enough of this dessert.

Ingredients:

24 rusks

For sugar syrup:

½ cup sugar
½cup water
1 tbsp rose water
1 tbsp fresh lemon juice

For Custard:

2 + ½ cup milk
400 grams milkmaid
5 tbsp cornflour
1 tbsp rose water

Method

- First of all, make sugar syrup. Boil water and sugar in a pan for 3-4 minutes till sugar is dissolved fully.

- Add lemon juice and rose water and boil for another minute.

- Switch off the flame and let the mixture cool a little.

- Arrange half of the rusk in a dish. You can break pieces to fill the odd spaces.

- Pour half of the sugar syrup on the rusk while it is still warm. So that the rusk absorbs the syrup completely.

- Arrange the second layer of rusk and pour rest of the sugar syrup over them.

- Boil 2 cups of milk and milkmaid in a heavy bottomed pan.

- Mix cornflour in a glass with a ½ cup of milk. Mix, thoroughly there should be no lumps.

- After it comes to a boil add cornflour mixture. Keep on stirring so that no lumps form.

- The mixture will be thick after 3-4 minutes of cooking.

- Add rose water and switch off the flame. Let it cool down a little.

- Pour warm custard over soaked rusk pieces.

- Sprinkle slivered pistachio and almonds on the pudding.

- After it comes to room temperature cover it with a cling film and keep in the fridge for at least 4-5 hours.