Desserts
ChefRana Jarkas
Basbousa with Pistachios and Ashta (Clotted Cream)
Basbousa with pistachios and ashta — a delicious, easy Arabic dessert. Perfect for Ramadan. Try it.
Basbousa with pistachios and ashta — here's an easy method for this delicious dessert
Ingredients
Start here, then move straight into the method.
- 2 eggs
- 1 cup sugar
- 1/2 cup corn oil
- 1 tsp liquid vanilla
- 2 cups fine semolina
- 3/4 cup plain yogurt
- 1 cup finely ground pistachios
- 2 cups desiccated (shredded) coconut
- a splash of rose water and orange blossom water
- Ashta (clotted cream)
- 1 cup milk
- 1 tbsp flour
- 1 tsp unsalted butter
- Pistachios for garnish
- Sugar syrup (qatir/shira) for serving
- For more Arabic desserts click on How to make rice dessert
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs with the sugar, vanilla and oil. Then add the fine semolina, yogurt, ground pistachios, coconut, rose water and orange blossom water, and mix well.
- Let the mixture rest for about half an hour.
- Prepare the ashta: whisk the ingredients except the rose water and orange blossom water, place the mixture in a pan over heat and stir until it thickens.
- Add a little orange blossom water and rose water, stir, then remove the ashta from the heat.
- When the ashta has cooled, put it in the bottom of molds (for example silicone molds) and spoon the basbousa mixture over it. Bake on the middle rack at 150°C (300°F) for about half an hour.
- When the pistachio-ashta basbousa has cooled, chill it in the refrigerator.
- To serve, garnish with pistachios and serve with sugar syrup.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- How to make rice dessert
