Eish ElSaraya with Pistachios Recipe

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!

Source: alalali