Wednesday, June 6, 2007

Kashta

Kashta is one of two basic dessert fillings used in many Middle Eastern desserts such as some versions of Katayef, the other being a nut filling. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing.

Ingredients:
  • 3 cups milk powder
  • 1/4 cup white flour
  • 4 cups of water
Preparation:
  • Mix all ingredients in a bowl, and heat at medium temperature, while stirring constantly with a wooden spatula so that the milk doesn’t harden.
  • After the mixture boils, leave it to cool for 5 minutes, then pour the contents onto a large pan. After few minutes remove the kashta that has formed on top of the content, wait for a few minutes, then remove the new layer of kashta that has formed again, and so on.

No comments:

Post a Comment

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

LinkWithin

Related Posts Plugin for WordPress, Blogger...