Raspberry Aish-el-sarayeh

This raspberry aish-el-sarayeh dessert can be made ahead of time making it the perfect fuss-free dessert for your dinner party or gathering.
10 minutes
20 minutes
Set in the refrigerator
3-4 hours

About this recipe

This raspberry aish-el-sarayeh dessert can be made ahead of time making it the perfect fuss-free dessert for your dinner party or gathering. The traditional Aish-el-sarayeh pudding gets a modern twist. A luxuriously creamy pudding topped with an easy raspberry coulis, garnished with fresh raspberries and a soft sprinkle of ground pistachio. 

Raspberry Milk Pudding


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


  • 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 teaspoon rosewater
  • 1 teaspoon lemon juice

Raspberry Coulis

  • 1 ½ cup fresh/frozen raspberries
  • 6 tablespoons honey
  • ¾ teaspoon cornflour
  • 1 ½ teaspoon vanilla extract
  • squeeze of lemon

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 presentation of the dish so don’t stress if they don’t all fit evenly in one layer at the bottom of your serving dish or glass.


Step 1.

Arrange rusks in a round serving dish (approximately 28cm) side by side. 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 the syrup slightly thickens (you don’t want thick syrup for this recipe).

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

Step 2.

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 the heat and stir in rosewater.

Pour the milk mixture over the syrup-soaked rusks. Set in the fridge for at least 3 hours.

Step 3.

In the meantime begin making the raspberry coulis; Combine all ingredients in a saucepan over medium to low heat; cook and stir until raspberries break down, sugar dissolves, and the sauce slightly thickens. This will take approximately 5 minutes. Remove from heat and cool to room temperature.

Step 4.

Once the milk pudding sets, pour over the raspberry coulis, and top with fresh raspberries. Garnish with ground pistachio.

Sahtan - Enjoy in Good Health

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2 Responses

  1. Hi there
    Thank you so so much for your emails
    Can I please ask for the proper recipe for rice milk رز بحليب
    Or the mhalabeye but without the cream?
    I can’t handle milk so will be using oat milk or lactose free milk
    Many many thanks

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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