Desserts
ChefRana Jarkas
Fried Qatayef with Ashta (Cream)
Fried qatayef with ashta — an easy, much-loved recipe, especially for Ramadan. The recipe includes both the batter and the ashta (cream). Enjoy!
Fried qatayef with ashta — very delicious; everyone loves the ashta.
Ingredients
Start here, then move straight into the method.
- 2 cups all-purpose flour
- 1/2 cup fine semolina
- 3 tsp baking powder
- 3 tbsp cornstarch
- 3 tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp yeast
- 1 tbsp powdered milk
- 2 1/2 cups warm water
- Ashta (cream)
- 2 cups milk
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 1 tbsp sugar
- A splash of rose water and orange blossom water
- Easy Znood al-Sitt is another Arabic dessert recipe from Rana — click the link.
Method
Follow the cooking sequence without leaving the page.
- Mix the dry ingredients, then add the warm water and mix by hand or with a blender.
- Cover the qatayef batter and let it rest for about 1 hour.Timers: 60 min
- Pour a small ladleful of batter onto a hot nonstick pan, forming circles in the size you want.
- When the batter is dry on top and bubbles appear, remove each pancake immediately and place on a plate; cover with a clean cloth. Repeat until all the batter is used.
- Prepare the ashta: dissolve the dry ashta ingredients into the cold milk.
- Cook over medium heat, stirring, until thickened.
- Add rose water and orange blossom water, stir, then remove from the heat.
- Let the ashta cool to room temperature.
- Fill the qatayef with the ashta and seal the edges well by pressing the edges with your fingertips.
- Fry them in plenty of hot oil or bake/grill them in the oven.
- Drizzle room-temperature sugar syrup over the hot qatayef and serve.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Easy Znood al-Sitt
