Aish El Sarayeh ( Milk Pudding)

Name: Aish El Sarayeh ( Milk Pudding)
Prep time: 10 min
Cook time: 20 min
Yield: 6-8
Cuisine: Middle Eastern

Desserts

This Aish el sarayeh dessert can be prepared ahead of time, making it the perfect fuss-free dessert for your dinner party or gathering.

PREP TIME

10 minutes

COOK TIME

20 minutes

set in Refrigerator

3-4 hours

SERVES

6-8

About this recipe

Aish el sarayeh is super simple, you can make it in less than 20 minutes. The hint of rose water added to this creamy pudding is an evident Arabian flavour. Soak mini rusks toast bread with rose water-infused syrup and pour the hot pudding over the top and see how delicious this dessert it. You really need to give this a go!

Garnished with vibrant and crunchy pistachios, this dessert can be prepared ahead of time, making it the perfect fuss-free dessert for your dinner party or gathering. It’s just as delicious and made with zymil milk and cream. In fact, if I didn’t tell you what milk I used, you wouldn’t be able to guess.

The traditional way of serving this is in a fairly shallow pyrex dish. You can also serve it in individual serving glasses or whatever way you want to set it.

Looking for a fruity twist on the classic Aish el sarayeh? Check out my Raspberry Aish El sarayeh recipe, featuring the same luxuriously creamy pudding base but topped with a sweet and tangy raspberry coulis, fresh raspberries, and a sprinkle of ground pistachios. Perfect for a summer dessert or special occasion!

Ingredients

Main Ingredients

8-10 (or more depending on size) rusk bread toast biscuits
pistachios (roughly ground to garnish)

Sugar Syrup

1 cup sugar
¾ cup water
2 teaspoons rosewater
1 teaspoon lemon juice

Milk Pudding

2 ½ cups (600ml milk) of full cream milk
1 x 500ml thickened cream
6 levelled tablespoons cornflour
2 ½ tablespoons sugar
2 tablespoons rose water

Notes from Rouba

Pouring all the hot syrup over the rusks is a vital step in this recipe.
Broken rusks give a nice effect to the dish’s presentation, so don’t stress if they don’t all fit evenly in one layer at the bottom of your serving dish or glass.

Method

Step 1.

Arrange the rusks in a round serving dish (approximately 28cm) side by side.

Alternatively, arrange mini rusks in individual serving glasses. You may need to break it but try to get the biggest possible piece and arrange the rest around the base of the glasses (smaller pieces of toast will float once you add the milk pudding – not to worry, this gives the dish a nice effect once the pudding is set and the rusks are visible on the side).

Step 2.

To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 5 minutes until syrup slightly thickens (you don’t want a thick syrup for this recipe).

Remove from heat and immediately soak the rusks by pouring the hot syrup all over, making sure they are well soaked.

Step 3.

To make the milk pudding, combine all ingredients in a saucepan on medium heat and bring to a boil, whisking continuously. This may take some time, but be patient. Once it boils and the mixture thickens slightly, remove the pan from heat and stir in rosewater.

Step 4.

Pour over the syrup-soaked rusks in the serving dish or into the individual serving glasses. Garnish with crushed pistachio and rose petals (optional).

Set in the fridge for at least 3 hours.