Name: Rose Flavoured Atayef Bil Ashta - An Arabic Dessert recipe by Sanika SN at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

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

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