Aish El Saraya dessert ... a successful and delicious homemade recipe

Toasted bread

4 cups liquid milk

1 cup liquid cooking cream, optional

2 tablespoons coarse semolina

5 tablespoons flour

1 container clotted cream

1 tablespoon orange blossom water

Syrup:

2 cups sugar

1 1/4 cups water

1 tablespoon lemon juice

1 tablespoon orange blossom water

For garnish:

Pistachios

Orange blossom

Blanched almonds

Start by preparing the syrup first. In a pot over the heat, combine the sugar and water and bring to a boil.
Add the lemon juice and orange blossom water, then let it simmer over low heat for 8 minutes.
Arrange the toast slices in the bottom of a Pyrex dish or serving dish, then pour the syrup over them and let them sit for five minutes so the toast absorbs the hot syrup.
In a pot off the heat, mix the liquid milk, cream, semolina, and flour. Then place the pot over the heat and stir until the mixture thickens.
Add the clotted cream and orange blossom water and stir for 2 minutes, then remove the cream mixture from the heat.
Pour the mixture over the syrup-soaked toast and garnish as desired.
Let Aish El Saraya cool to room temperature before refrigerating for at least 2 hours, then serve chilled.
Serve with extra syrup if desired.

This Aish El Saraya dessert recipe is from our Shou Tabkhin Today friend and cook:

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How to Make Aish El Saraya Dessert

Prep checklist