Eish ElSaraya with Pistachios Recipe
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| Eish ElSaraya with Pistachios |
A mouth-watering Lebanese dessert that does well after a spicy main course!
Preparation Time: 5 minutes approximately
Cooking Time: 10 minutes approximately
Serves: 5 persons
All you need
1 loaf sliced white bread, grilled
2 cups water
1 cups sugar
1 tbsp freshly squeezed lemon juice
1 tsp rose water
350 gm kishta
1 cup milk prepared from al alali Full Cream Milk Powder
1 tbsp al alali Corn Flour
2 tbsps rose water
80 g chopped pistachios
Directions
- In a food processor, Chop the grilled bread to get coarse small chunks
- In a rectangular medium size serving plate, spread the crumbs at the bottom
- To prepare the syrup, dissolve sugar in water, boil for a few minutes, add lemon juice , boil until thick, set aside, add rose water and mix
- Pour over the crumbs, soak it completely
- With the back of a fork, press the layer of sweetened crumbs against the bottom of the plate to obtain a more compact layer
- In a small casserole, mix thoroughly the kishta, the milk prepared from al alali Full Cream Milk Powder and al alali Corn Flour, bring to a boil on medium heat, stirring constantly
- Cook over low heat until the cream pudding becomes thick . Set aside, add rose water
- Spread the pudding over the crumbs mixture covering it completely
- Sprinkle a thick layer of pistachios on top, set aside to cool.
- Refrigerate for a few hours
- Serve and enjoy!
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