Name: AISH EL SARAYA recipe by Shashwatee Swagatica at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: For sugar Syrup-; 1/2cup sugar; 1/2cup water; 1tsp rose essence; 1tsp lemon juice; For Custard -; 1/2 litre milk; 1/2tin condensed milk; 200ml whipping cream; 4tbsp cornflour; 1tsp rose essence; Other ingredients -; Bread rusk - 20 nos(depends upon the size of the container); Chopped pistachio handful

ABOUT AISH EL SARAYA RECIPE

Middle Eastern Dessert Prepared with bread rusks.

Ingredients Serving: 3

For sugar Syrup-
1/2cup sugar
1/2cup water
1tsp rose essence
1tsp lemon juice
For Custard -
1/2 litre milk
1/2tin condensed milk
200ml whipping cream
4tbsp cornflour
1tsp rose essence
Other ingredients -
Bread rusk - 20 nos(depends upon the size of the container)
Chopped pistachio handful

Instructions

Heat water in a sauce pan.
Add sugar, lemon juice, rose essence and make a thin sugar syrup.
Take a square container, place the bread rusks.
Pour the syrup over the rusks and allow to soak a bit.
Then line another layer of rusks and pour the rest syrup all over the rusks.
Prepare custard, mix cornflour in 1/2cup milk.
Take a heavy bottom pan, mix milk, condensed milk, cream, cornflour mixture well.
Cook on medium heat. Keep steering all the time.
Once it thickens add rose essence. Cool a bit.
Pour over the rusks evenly and sprinkle chopped pistachio.
Refrigerate it for 4/5 hours or overnight.
Slice and serve.

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