Aish – el – Saraya is a Lebanese Dessert. It is egg less and very easy to make. It has a sugar soaked layer of rusks which are topped with rose flavored creamy and mildly sweet custard.
I loved this dessert for its simple procedure and was a welcome in this summer.

Ingredients

For the bottom layer:
Rusk – 30 nos
Sugar – 1 cup
Water – 1 cup
Rose water – 1 tbsp

For the custard:
Milk – 500 ml
Whipping cream – 300 ml
Condensed milk – 1 tin
Cornflour – 6 tbsp
Rose water – 1 tbsp
Chopped badam and pista – 2 tbsp

Instructions

In a pan, add sugar and water. Boil it until all of the sugar is completely dissolved. Boil for 5 more minutes and let it cool.
In a tray (I took an 8′ aluminium cake tray) arrange one layer of rusk. Pour the warm sugar syrup and then arrange another layer on top and pour the syrup again and let it sit for sometime.
In a heavy bottomed pan, combine condensed milk, whipping cream, cornflour (mixed with little cold milk), milk. Heat the mixture and keep stirring it until it turns to a think, but pouring consistency.
Once thick, take off the heat and it should be let to cool.
Once lukewarm, mix in the rose syrup and pour this mixture over the assembled rusks.
Add the chopped nuts over the custard.
The Aish – el – Saraya is ready. Let it refrigerate at lease until 4 hours and serve chilled