Rose Flavoured Atayef Bil Ashta - An Arabic Dessert | How to make Rose Flavoured Atayef Bil Ashta - An Arabic Dessert

By Sanika SN  |  4th Mar 2018  |  
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  • Rose Flavoured Atayef Bil Ashta - An Arabic Dessert, How to make Rose Flavoured Atayef Bil Ashta - An Arabic Dessert
Rose Flavoured Atayef Bil Ashta - An Arabic Dessertby Sanika SN
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    10

    People

0

0

About Rose Flavoured Atayef Bil Ashta - An Arabic Dessert Recipe

Atayef means Yeasted pancakes, Ashta means Creamy milk custard. I made a few changes in the recipe.

Rose Flavoured Atayef Bil Ashta - An Arabic Dessert

Ingredients to make Rose Flavoured Atayef Bil Ashta - An Arabic Dessert

  •  1 Cup wheat flour + 1 Cup All-Purpose Flour (Maida)
  • 1-1/4 Cup water
  • 1 Cup Milk
  • 1/2 Teaspoon Dried yeast
  • 1/4 Teaspoon salt
  • 2 Tablespoons of sugar
  • 1 Cup Milk to make Ashta
  • 1 Cup Fresh cream (You can use Qaimar cream if easily available)
  • 2 Tablespoons cornflour
  • 3 Tablespoons Rose Syrup  (Original recipe calls for Rose water or Orange Blossom water, I didn't get that so im using Rose Syrup)
  • 1 -2 Tablespoons of sugar
  • pistachio powder for garnishing

How to make Rose Flavoured Atayef Bil Ashta - An Arabic Dessert

  1. Mix Salt, Sugar and Yeast in Flour mixture.
  2. Combine Milk + Water and heat until warm.
  3. Now pour this milk + water mixture into the flour mixture and whisk without any lump.
  4. Cover and let it rest for an hour.
  5. Mixture will double in volume after an hour's time.
  6. Heat Non-stick pan on low heat.
  7. Pour ladle full of batter and do not spread it using back of spatula.
  8. When you will see all the holes formed on the top looks dry remove it on a plate.
  9. DO NOT FLIP.
  10. Combine milk and fresh cream together and heat it on medium-low  heat.
  11. Make a mixture of Cornflour and milk without any lumps.
  12. Once milk mixture is warm enough , add cornflour mixture and stir continuously.
  13. Now add Rose Syrup and sugar and stir.
  14. Mixture will start thickening, consistency of mixture should be like custard.
  15. Switch off gas and let it cool completely.
  16. Now cover the surface of custard with  cling wrap  prevent a skin from forming.
  17. Set aside until the custard has cooled.
  18. Now  start folding pancakes into half, pinching sides  and seal the edges till one corner is left open.
  19. Fill Rose custard in a piping bag or zipl-loc bag, snip its end and pipe custard into folded pancakes.
  20. Garnish it with pistachio powder.

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