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.