Nisreen of ‘Kitchen Maestro‘ is a master of food photography and styling. Today she is going to share with us a very wonderful dessert of Middle Eastern Cuisine ‘ Eish El Saraya’. Esih El Saraya is a layered dessert which can be made in no time. Try this out today for your Iftar party or include this in the Eid menu. I am sure you gonna love this creamy dessert.
Ramadan Kareem to all of you here who are observing the holy month of Ramadan 🙂 It was a big honor for me to get the chance to participate as a guest in the special 2016 Ramadan event “JOY FROM FASTING TO FEASTING” held by a lovely food blogger Lubna Karim!
So today am going to share with you one of my Favourite Arabic sweets that is usually served in Ramadan which is called “Eish El-Saraya ” A dessert that once you tried it, am sure you will fall in love with it! 🙂
It’s very simple to make mainly consists of 2 layers, one of them the base that is a caramelized toasted bread-toast, covered with a delicate smooth layer of thick cream (Eshta)** and finally topped with some pistachios and rose petal jam! this combination will add an interesting texture and flavor. Sounds Yummy ha! 🙂
Usually Eish El Saraya is served in one large platter, here I wanted to serve it in cups, thinking it would look more tempting and mouth watering! so every member of my family will enjoy his cup of eish el saraya till the last bite! and they did! hehehehe 😉
Eish El Saraya
(Middle eastern Dessert)
- 10-15 pieces white bread toast
- 2 cups sugar
- 1 1/4 cup water
- 4 cups milk
- 5 tablespoons corn flour
- 170 gm thick cream (eshta)* I use Nestle cream
- 1 teaspoon rose water
- Some crushed pistachios and rose-petal jam for garnish
- Cut the white bread toast into small pieces, place them in an oven till they are toasted. let them cool then use a food processor to get a smooth toasted bread crumbs. set aside.
- In a medium size pan melt sugar with 1/4 cup water over low-medium heat until it starts to caramelize and gets a nice golden-brown color, (around 5-8 minutes) keep stirring.
- Add the remaining water cup on the caramelized sugar gradually with caution and keep stirring tell the sugar melts completely. Be careful while adding water over the hot sugar so not to burn your self.
- When sugar starts to boil,turn of heat and pour it over the toasted-bread crumbs, mix well. set a side.
- In A medium pot add milk , corn flour and mix well using a hand whisker so corn flour dissolve completely. Add Nestle thick cream (eshta) and keep mixing .
- Place milk-eshta mixture on medium heat, keep stirring until consistency thickens (about 10-15 mins)
- Turn of heat, add rose water and stir.
TO ASSEMBLE EISH EL SARAYA:
In each cup add a layer of caramelized toasted bread first then a thick layer of Eshta , and repeat one more time . leave to cool at room temperature then place cups in refrigerator to cool over night. before serving decorate with crushed pistachios and rose petal jam. Enjoy! 🙂
If you prefer a homemade ashta. You can find my recipe for pure homemade Ashta here.
FOR THE CANNED VERSION:
I used Nestle’s Cream, its thick cream usually called table cream here.
Thank you Nisreen for being part of this event and introducing us this creamy Arabic dessert.
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