Knowing how to make ashta from scratch is a must for Ramadan sweets and other Middle Eastern desserts. Ashta is basically a thick clotted cream and you make it in two parts.
First you make the 'areesha' (curds) which will give the ashta it's thickened clotted cream consistency.
Then you add this to a thickened pastry cream made from cornflour, milk and cream. Add a little orange blossom water for fragrance.
In Lebanon we even put ashta into our fruit cocktails and it makes me think of those little juice shops that we used to go to in the summer as kids.
The great thing about ashta is that you can fry, bake or cook it with knafeh, biscuit or cakes without worrying about it splitting.
You can use this ashta recipe to make my famous maamoul mad b ashta, znoud el sit (ladies fingers) or even my delicious mini pancakes filled with ashta (katayef b'ashta)
Watch out for my new recipe 'basbousa bel ashta' which is made using namoura (basbousa cake) with an ashta layer inside.
Ingredients
Ok so to make ashta you just need to get your ingredients and equipment set up, it's all basic ingredients you should find easily.
- milk - you need to divide this into two parts
- vinegar or lemon juice - to make the curds (I used both)
- cornflour - to thicken the pastry cream
- whipping cream - or single cream
- orange blossom water - use around a teaspoon never too much
Instructions
Don't be scared about making the curds it's not that difficult, just be patient with it and try it again if it doesn't work the first time!
- Step 1: Heat up the milk before adding the vinegar or lemon juice so the curds form (areesha)
- Step 2: scoop out the curds and drain, set aside to cool
- Step 3: Make the pastry cream using milk, cornflour, sugar, orange blossom water and cream
- Step 4: Re-add the areesha curds to the pastry cream and leave to cool
If you don't have fresh cream that's ok as you can still make the pastry cream with milk and cornflour.
I use less sugar than most recipes as I don't like it to sweet, especially if you are going to drizzle orange blossom syrup at the end.
Equipment & Storage
You will need a pot to make the curds in and a strainer (sieve), and you will need another pot to make the pastry cream in.
When the ashta cools a little, add plastic wrap on the top to avoid forming a crust. Store in the fridge for a few days and you can even freeze any if you have extra.
Top Tips
This recipe will make around 2 cups of ashta.
Don't heat up the milk too much as you don't want to boil it just warm enough.
If the curds don't form immediately, keep the milk on low heat until they thicken, or add another squeeze of lemon juice.
You could also use rosewater but I prefer orange blossom water as it doesn't overwhelm the flavour. Don't use too much of this.
Let the ashta cool before transferring to the fridge or it will sour.
Ashta can be added to fruit cocktails, used as a cake filling, or even eaten on a biscuit with a drizzle of honey.
📖 Recipe
Easy Homeade Ashta for Middle Eastern Desserts
Thickened cream perfect for Ramadan desserts
Ingredients
- 6 cups of milk divided
- 3 tablespoon white vinegar
- a squeeze of lemon juice
- 2 tablespoon sugar
- ⅓ cup of cornstarch cornflour
- ⅓ cup of whipping or single cream
- 1-2 teaspoon orange blossom water
Instructions
-
In a pot, heat up 4.5 tablespoon of the milk on medium heat until small bubbles start to form around the edges (before it boils)
-
Then reduce the heat to the lowest, and add the vinegar and a squeeze of lemon juice to the milk so curds start to form
-
Turn off the hear and scoop out the curds (areesha), transfer to a strainer (sieve) to drain and set aside. You don't need the extra liquid for this recipe
-
In another pot, add the cornstarch to 1.5 cups of milk and whisk by hand until combined, then add the sugar and cream, and stir on medium heat until it starts to thicken at which point you turn off the heat
-
Let the pastry cream cool for around 5-10 minutes before adding the areesha and orange blossom water, and combine together
-
Let the ashta cool for another 15 minutes before adding plastic wrap to the top to avoid a crust forming. When it has cooled for another half an hour or so, transfer to the fridge or use in desserts.
If you make any of our recipes let us know how it went by giving us a star rating below.
Check out our Youtube page for full video tutorials, our Facebook group to discuss Lebanese cooking, as well as our tiktok page for quick tips.
Related
Looking for other similar recipes like this? Try these:
Recent Recipes
Have a look at our recent recipes:
Let us know how it went