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Sunday, December 10, 2017

Aish El Saraya ~ Arabic Dessert

Aish El Saraya ~ Arabic Dessert
Aish El Saraya ~ Arabic Dessert

Aish El Saraya or Aisha As Saraya is a middle eastern dessert much similar to a dessert called Umm Ali. It is more like a bread pudding trifle with a fragrant and sweetened cream on top. When I tasted this dessert for the first time, it almost felt like a comfort food just like how I feel when I have a Traditional Rice Dessert. You will get that middle eastern feel because of the orange blossom water used to flavor the dish. In case if you are not much familiar with this ingredient, you can just use rose water and some cardamom powder instead.

I had prepared this dessert just last weekend, which also happens to be the National Day of UAE. Being a long weekend, we had a small family get together with our elders and their children along with their families. And coincidentally the theme for this month's Muslim Food Blogger's Challenge happens to be an 'Arabic Dessert'. So keeping in mind both the occasions, ie weekend party and National Day celebrations I decided to make this dessert which also goes as my contribution to this month's bloggers challenge.

Aish El Saraya ~ Arabic Dessert
Aish El Saraya ~ Arabic Dessert

Aish El Saraya ~ Arabic Dessert
Aish El Saraya ~ Arabic Dessert

Aish El Saraya ~ Arabic Dessert
Aish El Saraya ~ Arabic Dessert

Recipe Adapted from Savoryandsweetfood

Aish El Saraya ~ Arabic Dessert

Super easy middle eastern dessert with bread soaked in sweet and fragrant syrup topped with custard and nuts.

Preparation time: 15 minutes
Setting in refrigerator time: 5 hours
Cooking time: 15 minutes
Total time: 5 hours 30 minutes
1 cup = 250 ml capacity
Serves 6


For Custard:
1/2 liter milk
1 tin sweetened condensed milk (400 gms)
300 ml cream (tetra pack or fresh)
5 tablespoon cornflour
2 teaspoon rose water
2 teaspoon orange blossom water

For Sweet Syrup:
1 cup water
1 cup sugar
1 tablespoon lemon juice
1 tablespoon rose water
1 tablespoon orange blossom water

Other Ingredients:
30 small size toasted bread rusk (or more as required to line the pan)
1 cup coarsely crushed pistachios
Dry rose petals (optional)


1. For Sweet Syrup: Heat a small saucepan and add sugar, water, and lemon juice. Once the sugar has completely dissolved, add rose water and orange blossom water. Stir well and bring to a steady boil. As soon as it starts to boil, switch off the flame and let the sugar syrup cool down.
2. Take two square serving dishes to set the dessert of 7x7 inches or 1 large dish of approx 9x13 inches. Line the dish with bread rusk side by side. You can either make a single layer or a double layer of rusk, according to your choice. Pour the sugar syrup over the rusk and set aside to let it soak and soften for some time.
3. For Custard: Take half cup of cold milk (from 1/2 liter) and mix in cornflour. Whisk well to remove all the lumps. In a saucepan combine together rest of the milk, cream, condensed milk, rose water, orange blossom and 1/2 cup cornflour-milk. Heat it on the medium flame and keep stirring to avoid any lumps. As you keep stirring, the custard will slowly start to thicken but maintain a pouring consistency. This will take around 5 minutes.
4. Slightly cool the custard for few minutes and then pour it over the soaked bread rusk by spreading it evenly. Sprinkle crushed pistachios on the top along with rose petals and set it in the refrigerator for 4 to 5 hours.
5. Cut into square pieces and serve chilled.

Note: The serving dish should be deep enough that the custard poured on rusk should stand at least half inches above the rusk layer. Before pouring the custard, make sure that bread rusks have soaked all the syrup and have softened. If you feel that syrup is not enough and rusk pieces have not soaked, then make some more syrup.

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Beetroot Halwa ~ Chukunder Halwa
Red Velvet Halwa ~ Beetroot Halwa

Magic Bars
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Kesar Matka Firni
Matka Kesar Firni

Mango Basbousa
Mango Basbousa

Hyderabadi Egg Pudding
Hyderabadi Egg Pudding


  1. I have made this so many times, with toasted bread and rusks and loved it every time I have made it... looking at your pics, I am so tempted to have a big slice of that now!

  2. The first time I made after seeing Rafeeda's post on the same! This is more or less like a rich Muhallabia over the soaked rusk right? Yummy! Loved every shot!

  3. Your pictures are so very Beautiful!! And those roses on the top.. just Luvd them.

  4. This dessert is still in my to-do list..lovely picture

  5. It was too good my hubby was the biggest fan of this one