Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, aish al saraya. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Aish al Saraya is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Aish al Saraya is something that I’ve loved my whole life.
Aish el Saraya Recipe is a mouth watering Lebanese dessert, inspired by one of my Lebanese friend who shared this recipe during my cooking club days in Fontainebleau, France. Aish el Saraya is delectable and light dessert, that is eggless, flavored with Rose Water and Orange Blossom. It makes a perfect dessert that goes very well with Indian Cuisine or in fact the Lebanese food as.
To begin with this recipe, we have to first prepare a few ingredients. You can have aish al saraya using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Aish al Saraya:
- Get For the Base:
- Make ready 6 Rusks
- Get For the Syrup:
- Prepare 1/3 cup water
- Make ready 1 tbsp Sugar
- Take 1/2 tsp Orange blossom water
- Prepare 1/4 tsp Rose water-
- Prepare For the Custard:
- Take 1 cup Milk
- Prepare 50 gm Thick Cream
- Make ready 3 1/2 tbsp Sugar
- Get 1/4 tsp Kewra Water
- Get 2 tbsp Corn flour
- Get Few strands of Saffron
- Get For the Garnishing:
- Make ready Pista slivers
- Prepare Rose Petals
How to Make Aish Al Saraya. Slice off the crust and let it dry out. Slice the bread into thick slices. Put the bread into a clean fry pan or pot to cook with the syrup later.
Steps to make Aish al Saraya:
- We will start by making the syrup. Mix in sugar and water in a pan and let it heat on medium heat. Once the sugar has melted completely add in the rose water and orange blossom water. Remove from flame. Allow it to cool a little
- While the syrup is cooling we will place the rusks in our dish. Arrange them evenly in the dish. Pour the half syrup over the rusks. Arrange one more layer of rusks over it in the same way. Now, pour the remaining half of the syrup over the rusks. Try to pour it evenly on the rusks.
- Leave it for sometime and let the rusks absorb the syrup. Meanwhile, let's prepare our custard. Mix the cornflour in about 1/2 cup of cold milk and mix well. Combine together milk, cream and corn flour mixture in a heavy bottom pan and heat it on medium heat. Add the sugar. Mix it well. Keep stirring till it gets smooth and thick. Once it thickens add in the kewra water and orange blossom water.
- Stir it a bit more till you get a “thick” custard like pouring consistency. Once done, take it out in a bowl and cover with cling film. The cling film should touch the surface of the custard to avoid the formation of the thick top layer. Keep it aside for some time till it comes to room temperature.
To make the syrup, put the sugar in a non-stick pan. Let it melt and caramelize until golden brown - do not stir, shake the pan to distribute the sugar evenly. Aish as-Saraya (Arabic: عيش السرايا , literally: "palace bread", "عيش" is the Egyptian word for bread ) is an Egyptian and Levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. It contains neither eggs nor butter. It is popular in Lebanon and the Arab world.
So that’s going to wrap it up for this special food aish al saraya recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
