Aish-El-Saraya | How to make Aish-El-Saraya

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ByNidhi Garg
Created on 19th Oct 2015
  • Aish-El-Saraya, How to make Aish-El-Saraya
Aish-El-Sarayaby Nidhi Garg
  • Aish-El-Saraya | How to make Aish-El-Saraya (10 likes)

  • 0 reviews
    Rate It!
  • By Nidhi Garg
    Created on 19th Oct 2015

About Aish-El-Saraya

It is a Lebanese Pudding

Aish-El-Saraya is a delicious dish which is liked by the people of every age group. Aish-El-Saraya by Nidhi Garg is a step by step process which is best to understand for the beginners. Aish-El-Saraya is a dish which comes from Middle Eastern cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Aish-El-Saraya takes few minute for the preparation and 20 minute for cooking. The aroma of this Aish-El-Saraya make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Aish-El-Saraya will be the best option for you. The flavor of Aish-El-Saraya is unforgettable and you will enjoy each and every bite of this. Try this Aish-El-Saraya at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves6People
Aish-El-Saraya

Ingredients to make Aish-El-Saraya

  • 1 cup sugar
  • 1 cup water
  • Few rose water drops
  • 500 ml milk
  • 300 ml whipped cream
  • 1 tin milkmaid
  • 5 tbsp corn flour
  • Few drops rose essence
  • Rusk 16 piece
  • Almond
  • Pisttachos

How to make Aish-El-Saraya

  1. Boil sugar and water until the sugar melts. Once sugar melts add rose essence.In a square bowl spread some sugar syrup then arrange Rusk and spread sugar syrup on top of it then again put the layer of rusk and sugar syrup on top of it.
  2. In 1 cup cold milk mix corn flour and in a thick bottom pan add milk , milkmaid , whipped cream and milk with corn flour. Now heat this mixture until thick. Once lukewarm add rose essence.
  3. Once mixture get cool pour it on rusk and freeze it for 5-6 hrs.Decorate it with almond and pistachos

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