Aish Al Saraya

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Low-Heat Recipe
Difficulty: Medium

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  • 1 whole French bread (baguette)
  • 500 gms - sugar
  • 400 gms (1.5 cups) kashta
  • 1 tbsp - rosewater
  • 1 tbsp - flower water
  • 2 tsp - lemon juice
  • 1.5 cups - water

How to Make Aish Al Saraya

  • Slice off the crust and let it dry out.
  • Slice the bread into thick slices.
  • Put the bread into a clean fry pan or pot to cook with the syrup later.
  • To make the syrup, put the sugar in a non-stick pan.
  • Let it melt and caramelize until golden brown - do not stir, shake the pan to distribute the sugar evenly.
  • Add the cold water to the melted sugar by pouring it carefully into the side of the pan (caution: avoid the steam).
  • Let it bubble in the pan to a thickened syrup.
  • Pour syrup over the bread in the fry pan.
  • Cook on a low heat till the syrup is absorbed into the bread.
  • Remove from heat and let cool.
  • Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water.
  • Spread a layer of kashta over the bread and cover it with another layer of bread.
  • For the topping:
  • Smooth another layer of kashta over the top. Sprinkle with crushed pistachio nuts and leave it to settle in the refrigerator for a minimum of 30 mins.
  • Serve well chilled.