Back with participating in Muslim Food Blogger's Challenge.. this months challenge was to choose from any of the previous 9 challenges.. As soon Rafeeda gave this challenge I chose Arabic Sweets and actually wanted to make Layali Lubnan.. but didnt get an opportunity to make it... thanks to the hectic schedule. Was almost on the verge of not participating in the challenge but alhamdulillah got some free time as we didnt move out in the weekend. Moving out of the house almost 6 days a week mostly prefer staying at home on fridays.. How good it feels to stay at home and do work peacefully rather than driving , waiting in class for kids...
Coming back.. checked my phone if I had any photos of Arabic Sweets and there it was .. Aish El Saraya -- Arabic Bread Pudding. decided to make a blog post on it and participate in MFBC#22 Made them first time when my mom came to Qatar in the beginning of this year. That month dear Shanaz posted this recipe and i was just attracted to it... and my mom's visit after 5 years gave me a reason to make this dessert. The dessert was very easy to prepare and absolutely delicious. Check here for the original recipe from her website.
After the occasion I ve made this dessert innumerable times and sometimes made the custard alone which is lipsmackingly yumm. The addition of Orange Blossom water gives a cool feeling when eating. Perfect for parties and definitely a crowd pleaser. Try it once you will definitely fall in love with it 😍
You Need:
FOR CUSTARD:
Milk 500 ml
Sweet Condensed milk 1 can (400 gms aprox)
Cream 300 ml
Corn flour 5 tbsp
Rose water 2 tbsp
Orange Blossom water . 2 tbsp
SUGAR SYRUP:
Sugar 1 cup
Water 1cup
Lemon juice 1tsp
Rose Water 1tsp
Orange Blossom Water 1 tsp
FOR PUDDING:
Small rusk / toasted bread 30 nos aprox
Pistachios crushed or sliced
Dried Rose Buds (optional)
Preparation:
Take a large baking tray 9*13 inch and line the toasted bread in a single layer or as a double layer. if there are any gaps you can fill them with broken or powdered toasted bread.
Next prepare the sugar syrup:
In a saucepan add the sugar and water and dissolve it over medium heat. Once the sugar dissolves cook for about 2 minutes. Remove from heat.
Add the lemon juice, Rose Water and Orange Blossom Water.
Pour the prepared Sugar syrup over the prepared toasted bread and set it aside.
Prepare the custard:
Mix in the cornflour in half a cup of milk.
In a saucepan add the rest of the milk, cream, condensed milk, rose water and orange blossom water. Mix well.
Bring it to medium heat and add the cornflour milk mixture and stir continuously.
Take care to avoid lumps. Use a whisk for a smooth custard. In around 10 minutes the mixture will start to thicken and form a pouring consistency.
Remove from heat and allow to cool for about a couple of minutes.
Pour this custard over the soaked bread evenly.
Sprinkle pistachios and Rose Buds.
Allow to cool completely and Refrigerate for 5-6 hours.
Serve Cold.
Notes:
The pudding I made is a single layer
I used Whipping cream for this recipe.
I have used milk rusk here for more milky flavour. you can use any toasted bread of your choice.
The use or rose buds is completely optional.
Coming back.. checked my phone if I had any photos of Arabic Sweets and there it was .. Aish El Saraya -- Arabic Bread Pudding. decided to make a blog post on it and participate in MFBC#22 Made them first time when my mom came to Qatar in the beginning of this year. That month dear Shanaz posted this recipe and i was just attracted to it... and my mom's visit after 5 years gave me a reason to make this dessert. The dessert was very easy to prepare and absolutely delicious. Check here for the original recipe from her website.
After the occasion I ve made this dessert innumerable times and sometimes made the custard alone which is lipsmackingly yumm. The addition of Orange Blossom water gives a cool feeling when eating. Perfect for parties and definitely a crowd pleaser. Try it once you will definitely fall in love with it 😍
You Need:
FOR CUSTARD:
Milk 500 ml
Sweet Condensed milk 1 can (400 gms aprox)
Cream 300 ml
Corn flour 5 tbsp
Rose water 2 tbsp
Orange Blossom water . 2 tbsp
SUGAR SYRUP:
Sugar 1 cup
Water 1cup
Lemon juice 1tsp
Rose Water 1tsp
Orange Blossom Water 1 tsp
FOR PUDDING:
Small rusk / toasted bread 30 nos aprox
Pistachios crushed or sliced
Dried Rose Buds (optional)
Preparation:
Take a large baking tray 9*13 inch and line the toasted bread in a single layer or as a double layer. if there are any gaps you can fill them with broken or powdered toasted bread.
Next prepare the sugar syrup:
In a saucepan add the sugar and water and dissolve it over medium heat. Once the sugar dissolves cook for about 2 minutes. Remove from heat.
Add the lemon juice, Rose Water and Orange Blossom Water.
Pour the prepared Sugar syrup over the prepared toasted bread and set it aside.
Prepare the custard:
Mix in the cornflour in half a cup of milk.
In a saucepan add the rest of the milk, cream, condensed milk, rose water and orange blossom water. Mix well.
Bring it to medium heat and add the cornflour milk mixture and stir continuously.
Take care to avoid lumps. Use a whisk for a smooth custard. In around 10 minutes the mixture will start to thicken and form a pouring consistency.
Remove from heat and allow to cool for about a couple of minutes.
Pour this custard over the soaked bread evenly.
Sprinkle pistachios and Rose Buds.
Allow to cool completely and Refrigerate for 5-6 hours.
Serve Cold.
Notes:
The pudding I made is a single layer
I used Whipping cream for this recipe.
I have used milk rusk here for more milky flavour. you can use any toasted bread of your choice.
The use or rose buds is completely optional.
This is one dessert I make when I have guests and have no clue what to make! It is just so easy and tastes so delicious that you are guaranteed an empty bowl back.. and I agree that pudding is more than enough, it is like muhallabieh on top of a biscuit crust... Thank you so much for participating...
ReplyDeletelooks very beautiful
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