Description
A rich and creamy Middle Eastern dessert made from buttery semolina, floral sugar syrup, velvety ashta cream, and a crown of crushed pistachios. Elegant, easy, and perfect for special occasions.
Ingredients
Scale
- 1 cup fine semolina
- 1/2 cup unsalted butter or ghee
- 3/4 cup sugar
- 1 cup water
- 1 teaspoon rose water or orange blossom water
- 1 cup clotted cream (ashta)
- 1/2 cup crushed pistachios
- 2 tablespoons cornstarch (for ashta)
- 1 1/2 cups full-fat milk (for ashta)
Instructions
- In a saucepan, melt butter over medium heat. Add semolina and cook for 8–10 minutes, stirring, until golden and fragrant.
- In a separate pot, combine sugar and water. Bring to a boil, simmer for 5 minutes, then stir in rose water. Set aside.
- Pour syrup slowly into the toasted semolina, stirring until thick and smooth. Cook for 2–3 more minutes. Press into serving molds or dishes and let cool.
- To make ashta, heat milk and cornstarch in a saucepan over medium heat, whisking until thickened. Cool slightly.
- Layer ashta over the semolina base. Smooth the surface with a spatula.
- Top with crushed pistachios. Chill for at least 1 hour before serving.
Notes
- Use fine semolina for a smooth base texture.
- Don’t overboil the syrup — a gentle simmer is enough.
- Let each layer cool slightly before adding the next to keep structure.
- Chill thoroughly to set and enhance flavors before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 22g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg