Name: Aish al Saraya recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the base:; Rusks- 6; For the Syrup:; Water- 1/3 cup; Sugar- 1 tablespoon; Orange blossom water- 1/2 teaspoon; Rose water- 1/4 teaspoon few drops; For the Custard:; Milk- 1 cup; Thick Cream- 50 grams; Sugar- 3 1/2 tablespoon; Kewra Water- 1/4 teaspoon; Corn flour- 2 tablespoon; Few strands of saffron; For the Garnishing:; Pista slivers; Rose petals

Ingredients Serving: 4

For the base:
Rusks- 6
For the Syrup:
Water- 1/3 cup
Sugar- 1 tablespoon
Orange blossom water- 1/2 teaspoon
Rose water- 1/4 teaspoon few drops
For the Custard:
Milk- 1 cup
Thick Cream- 50 grams
Sugar- 3 1/2 tablespoon
Kewra Water- 1/4 teaspoon
Corn flour- 2 tablespoon
Few strands of saffron
For the Garnishing:
Pista slivers
Rose petals

Instructions

We will start by making the syrup. Mix in sugar and water in a pan and let it heat on medium heat. Once the sugar has melted completely add in the rose water and orange blossom water. Remove from flame. Allow it to cool a little.
While the syrup is cooling we will place the rusks in our dish.
Arrange them evenly in the dish.
Pour the half syrup over the rusks.
Arrange one more layer of rusks over it in the same way. Now, pour the remaining half of the syrup over the rusks. Try to pour it evenly on the rusks.
Leave it for sometime and let the rusks absorb the syrup.
Meanwhile, let's prepare our custard. Mix the cornflour in about 1/2 cup of cold milk and mix well.
Combine together milk, cream and corn flour mixture in a heavy bottom pan and heat it on medium heat.
Add the sugar. Mix it well. Keep stirring till it gets smooth and thick. Once it thickens add in the kewra water and orange blossom water.
Stir it a bit more till you get a “thick” custard like pouring consistency.
Once done, take it out in a bowl and cover with cling film. The cling film should touch the surface of the custard to avoid the formation of the thick top layer.
Keep it aside for some time till it comes to room temperature.
When the custard comes to room temperature, give it a good whisk and pour over the syrup drenched rusks.
Keep it in the fridge for 2-3 hours to set properly. Cover with cling film.
Let it set completely.
Garnish with pista slivers and rose petals.
Chop in squares and serve chilled. Enjoy!!

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