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Creamy and mildly sweet dessert, rich from Lebanese Cuisine.
Superb!
In a pan, add sugar and water. Boil it until all of the sugar is completely dissolved. Boil for 5 more minutes and let it cool.
In a tray (8' aluminium cake tray) arrange one layer of rusk. Pour the warm sugar syrup and then arrange another layer on top and pour the syrup again and let it sit for sometime.
In a heavy bottomed pan, combine condensed milk, whipping cream, cornflour (mixed with little cold milk), milk. Heat the mixture and keep stirring it until it turns to a thick, but pouring consistency.
Once thick, take off the heat and let it cool.
Once lukewarm, mix in the rose syrup and pour this mixture over the assembled rusks. Add the chopped nuts over the custard.
The Aish - el - Saraya is ready. Let it refrigerate at lease for 4 hours and serve cold.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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