Aish-el-saraya ( A Luscious Lebanese Pudding for Ramadan )

Preparation Time - 40 mins ( plus loads of standby time )
Author:Sweta Biswal (Blogger @ Oriya Rasoi
  • 1 packet of rusk 
  • 1/2 liter milk
  • 2 tbsp cornflour
  • 1/2 cup sweetened condensed milk
  • 2 cups whipping cream
  • 1 tsp rose water
  • 1 tsp orange blossom water or syrup ( I could not find it hence skipped )
  • sliced/crushed pistachios for the garnishing
For the syrup
  • 1 cup water
  • 1 cup sugar
  • 1 tsp rose water
  • juice of 1 lemon
  • Take the bread rusk in a food processor. Pulverize into a fine powder.
  • For making syrup, take 1 cup water and 1 cup sugar in a saucepan. Bring to a boil and let it boil for 4-5 mins.
  • Remove from heat and them add the rose water, orange blossom water and lemon juice.
  • For making the custard, take 1 cup milk and dissolve the cornflour in it. Bring the rest of the milk to a boil, add the cornflour paste and whisk it till it becomes thick. Dissolve the condensed milk and remove from the flame.
  • Add the rose water and orange blossom water to the custard and mix it in.
  • Finally when it cools down somewhat, add the whipped cream to it and fold it in.
  • For the layering - 
  • Take a deep glass dish ( 1.2 lt capacity ).
  • Mix the powdered rusk with just enough sugar syrup in a mixing bowl. Transfer to the deep dish.
  • Spread into a uniform layer and tap it all over with the bottom surface of a bowl to pack it tightly.
  • Pour the custard and whipped cream mixture over it.
  • Sprinkle the pistachios all over the cream mixture. Put it in the fridge and let it set for 6-7 hours.
  • Just before serving, remove it from the fridge. Cut it carefully and drizzle some over the remaining syrup over the slices.

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