• Rabab Awada

Aysh Al Saraya


  • For simple syrup:

  • 1 1/2 cup sugar

  • 1 tablespoon of orange blossom water

  • 1 tablespoon rose water

  • 1 tablespoon lemon juice

  • 1 cup water

  • For the Ashta:

  • 2 cups of milk

  • 1 1/2 whipping cream

  • 1-2 tsp rose water

  • 5 tbsp corn flour

  • 1/2 cup Sugar

  • 9 pieces of toast

  • Chopped pistachios for garnish


  • Place the toasted in a rectangle pan and toast them in the oven for about 4 min on 350F.

  • For the syrup: Mix in sugar, water, lemon juice in a pan and heat in a medium heat for about 5 min. Once the sugar has melted add in the rose water and orange blossom water. Remove from flame. Allow to cool a little.

  • Pour in the syrup over the toast and allow to soak.

  • For the Ashta: Mix the cornflour in about 1/2 cup of cold milk and mix well. Combine together milk, cream, and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and thick. Once it thickens add in the rose water. Stir it a bit more till you get a “thick” pudding like pouring consistency. Pour over the toast. Sprinkle in the chopped pistachios.

  • Refrigerate for 5-6 hours or overnight. enjoy !