Aisha Saraaya

  • Recipe
    : Aisha Saraaya
  • Chef
    : Khadija Saad Bassaj
  • Serving
    : 10 Persons
  • 6 cups - French Baguette bread, core only
  • 3 cups - Sugar
  • 1 cup - Water
  • 5 cups - Cooked cream
  • ¼ cup - Rose water
  • ¼ cup - Orange blossom water
  • ½ to 1 cup - Pistachios for garnish, grinded
For Cooked Cream
  • 6 cups - KDD full cream milk
  • 12 tbsp - Flour
  • 2 250 ml packs - KDD thick cream
  • 2 tbsp -Orange blossom water

Cooked Cream:-Mix KDD full cream milk with the flour then place in a saucepan on medium heat, stir constantly till boiling point. Reduce the heat, and continue stirring till it thickens. Add in orange blossom water and KDD thick cream, stir to mix well. Remove, cool and set aside in the fridge.

  1. Crumble the bread core finely and set aside.
  2. In a pot over medium heat, stir well the sugar with the water over medium heat, leave to boil for one minute.
  3. Take one cup of this sugar mix, and place in another pan on high heat, let it boil with constant stirring until it browns.  Pour it over the first sugar mix. Let the sugar syrup cool down enough to use your hands to use your hands to kneed it with bread core crumbs while gradually adding the amount of rose and orange blossom water.  Place in the fridge for 1 to 2 hours to settle.
  4. Spread in a serving plate, smooth the surface with the palm of your hand after dipping in rose water and orange blossom water. Cover the surface with the cooked cream, garnish with the grinded pistachio. Serve cold
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