Creamy Aish El Saraya
Golden caramel, creamy pudding, and toasted goodness in every bite!
Ingredients
6 slices of bread (toast)
For the caramel:
- 1 cup sugar
- 1 ½ cups water
- 1 Tbsp butter
- 1 tsp vanilla from Foster Clark’s
- 1 tsp orange blossom water
For the pudding:
- 2 sachets muhallabia mix from Foster Clark’s
- 4 cups liquid milk
- 1 can ashta
- 1 tsp vanilla from Foster Clark’s
- 1 Tbsp orange blossom water
- Crushed pistachios for garnish
Preparation
- Caramelise the sugar in a pan over heat until it turns golden. Gradually add the water while stirring until the sugar completely dissolves. Add the butter, vanilla, and orange blossom water.
- Toast the bread slices in the oven, then arrange them in a dish. Pour the hot caramel sauce over the toast, to make sure they fully absorb it.
- Prepare the pudding by mixing the milk and muhallabia powder while cold. Cook the mixture, stirring continuously until it thickens.
- Add the ashta and vanilla, mix well, then pour over the caramel-soaked toast. Refrigerate for 3 to 4 hours until completely chilled.
- Garnish with crushed pistachios and serve.
Recipe & Video by Sarah Al Sughayer
Made With
