Aish el Saraya is 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.

I recently saw its photos on Savoryandsweetfood.com and I just fell in love with her photos. The recipe turned out to be very simple and hassle free. So there was no excuse left to try this amazing dessert 🙂

This is one of those desserts which do not require much effort whether you are making it for 4 persons or 10. That makes it a perfect dessert while entertaining guests. My kind of dessert I would say 😉

How to make Aish el Saraya

Recipe source: Archana’s Kitchen  Savoryandsweetfood.com
preparation time: 5 minutes
cooking time: less than 15 minutes
serves 6-8
(if you are making for a family of 4 you can easily half the recipe)

Ingredients:
24 rusks

For sugar syrup:
½  cup sugar
½ cup water
1 tbsp rose water
1 tbsp fresh lemon juice

For Custard:
2 + ½ cup milk

4oo grams milkmaid
5 tbsp cornflour
1 tbsp rose water
Note: original recipe uses cream also but I have not used that.

Slivered pistachios and almonds

To make Aish el Saraya

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.