Aysh El Saraya

For a long time, I knew this dessert was called “toast with muhalabiya”. Until I recently discovered it is the same as “Aysh saraya عيش السرايا”. My grandmother used to prepare it all the time.

Two days ago, I asked my tayta to teach me how to do. It turned out very easy and the result was amazing.
I added my own touch to it by adding some caramelized almonds! Amazing combination! 
It is light and makes a good treat for iftar or suhour . Give it a try and let me know 🙂

Ingredients:

Serving : 8 persons

• 6 – 8 pcs white soft toast
• 4 cups full fat milk
• 4 TBsp cornstarch
• 2 TBsp sugar
• 1 TBsp thick cream (Ashta )
• 1 Tsp rosewater
• 1 Tsp orange blossom water
• 1 cup caramelized almonds ( 1 cup roasted almonds + 2 TBsp sugar)
• 1/4 ground pistachios
• 2 dried roses

For sugar Syrup:

• 1.5 cups of water
• 1 cup sugar
• Squeeze of lemon
• 1 tsp orange blossom water
• 1 tsp rosewater

Instructions:

1. In a serving dish , lay the toast next to each other to form a layer.
2. Make sugar syrup by boiling all ingredients together.
3. While still hot pour the hot syrup over the toast.
4. Place in fridge for at least an hour .
5. For vanilla pudding or muhalabiya, whisk together milk , ashta and cornstarch , rosewater and orange blossom.
6. Add the mixture to high heat and start stirring until you start to have a thick mixture.
7. Add sugar and continue stirring for a couple of minutes.
8. Pour while hot, over the cold toast. Put in fridge for a couple of hours before serving.
9. For caramelized almonds. Roast some almonds in a preheated oven 180 degrees C for 8 mins.
10. Grind the roasted almonds using a food processor ( just one pulse ) and then add them to a pan with 2 TBsp sugar. Cook them over high heat until you get a caramel and mix well. Remove from pan and leave them to cool.
11. Before serving time, garnish the pudding toast with almonds, pistachios and some rose petals.