Here is another Middle eastern dessert – Aish el saraya which literally means “palace bread”. The bottom layered with bread and topped with milk pudding/ custard. This luxurious Lebanese treat can be prepared with simple and easy steps and minimal ingredients. A perfect summer dessert too.
Eid is already at the door step and muslims all around the globe is waiting to celebrate after a month-long auspicious days of fasting. Ladies must have started thinking and arranging the menu for the Eid day and here is a small treat from my side to make your life easier, a delectable dessert – Aish el saraya. You don’t need to put all your energy and time to make this melt in your mouth dessert, prepare the day before eid and you can spend your rest of the time in prayers and other things, Insha allah!
This scrumptious eggless bread pudding is flavored with rose-water and orange blossom water and it is simply comforting dessert. Topped with lots of chopped almonds and pistachios which for sure give this creamy and smooth pudding something to get crunched.
Contrary to the usual square piece Aish el saraya, I made it in round removable bottom dish which alot resembles the cheese cake. It will look great and appealing on your Eid table for sure.
Here is some more Desserts Recipes which you may like to prepare on Eid day.
- Mini Kunafa with home made Kunafa Dough
- Dulce De Leche Cheesecake and Almond crusted Pie
- Honey Cake (Medovik)
- Payasam Panna Cotta
- Layali Lubnan (Lebanese Nights) – Semolina Pudding Pie
- Moleten Lava Chocolate Mug Cake
Lets see the recipe! Idea adapted from Heghineh.
- Bread slices – 6 regular size
- Milk – 2 cups
- Fresh cream/whipping cream – 1 cup
- Condensed milk – 1/2 cup (or as you prefer)
- Corn flour – 5 table spoon
- Cream cheese – 1/3 cup
- Orange blossom water – 1/2 table spoon
- Rose water – 1 table spoon
- Chopped Pistachios and almonds – 1 cup
For sugar syrup :-
- Water – 1 cup
- Sugar – 1 cup
- Lemon juice – 1 table spoon
- Orange blossom water – 2 tea spoon
- Rose water – 2 tea spoon
- Toast you bread in the oven at 200 ° C for 15 minutes until golden color or using your toaster.
- Using your food processor, make it into fine crumbs and keep aside.
- Heat water and sugar in a sauce pan, when sugar melts completely and start to boil, add lemon juice and keep it for simmer for another 6 to 7 minutes. Then switch off the flame, add orange blossom water and rose-water and keep the sugar syrup aside.
- At the same time, in another heavy bottom sauce pan take milk,fresh cream,condensed milk together. Take little milk and corn flour in a bowl and make a paste and add it back to the milk mixture. Mix everything well
- Keep it in a medium to low flame, stir constantly until the custard thickened up well yet it must be pouring consistency. Switch off the flame and add cream cheese, orange blossom water and rose-water and mix really well. Keep aside.
- In a bowl, take crumbled bread and sugar syrup and mix really well.
- In a 8 ” diameter round removable bottom pan, press down the wet bread mixture evenly.
- Now pour the prepared custard on top of it evenly.
- sprinkle roughly chopped pistachios and almonds on top (or decorate as you prefer).
- Keep it in the refrigerator for at least 6 to 8 hours or over night preferably.
- Cut into desired shape and enjoy!!
Tips & Tricks :-
- You can also set the pudding in any other shaped dishes, (not necessarily removable bottom) and cut into desired shape.
- You can also use pre toasted bread or rusk (we call in India) to make the base.
- Adjust the rose water and orange blossom water as per your liking.