A dessert that will give you crunchiness of buttery filo pastry filled with flavorful cream with a hint of Rose flavor, balance with perfect amount of sweetness and Pistachio.
It's a Middle Eastern Dessert and famous world wide due to its unique taste.
INGREDIENTS FOR MILK CURD:
MILK - 500 ML
THICK CREAM - 250 GRAMS
VINEGAR - 2 TABLE SPOONS
METHOD FOR MAKING MILK CURD:
1. TAKE A DEEP SAUCE PAN.
2. ADD THICK CREAM IN THE MILK AND MIX TOGETHER.
3. HEAT THE MILK AND ADD VINEGAR, NOTE THAT MILK SHOULD NOT BE BOILING ONLY WARM AT THIS POINT.
4. NOW LET THE MILK BOIL FOR 5 MINUTES.
5. MILK WILL TURN INTO CURD, TAKE A SIEVE AND STRAIN EXCCESS WATER FROM THE CLOTED MILK AND BRING IT TO ROOM TEMPERATURE.
INGREDIENTS FOR ASHTA:
MILK - 1 CUP
SEMOLINA - 1 TABLE SPOON
CORN FLOUR - 1 TABLE SPOON
SUGAR -1 TABLE SPOON
ROSE WATER - 1 TEA SPOON
METHOD FOR ASHTA:
1. TAKE A PAN AND ADD MILK TO IT.
2. HEAT THE MILK AND ADD SUGAR AND SEMOLINA.
3. ONCE THE MILK IS BOILED ADD CORN FLOUR AND MIX WELL.
4. ADD ROSE WATER.
5. ONCE THE MIXTURE IS THICK, REMOVE IT FROM THE HEAT AND ADD THE CURDLED MILK AND MIX WELL. AASHTA IS READY.
6. CHILL IT BEFORE FILLING THE FILO PASTRY.
INGREDIENTS FOR SUGAR SYRUP
SUGAR - 2 CUPS
WATER - 3/4 CUP
LEMON - FEW DROP / 1 SLICE
SAFFRON - FEW STRANDS
METHOD FOR SUGAR SYRUP:
1. TAKE A SAUCE PAN.
2. ADD WATER AND SUGAR INTO THE PAN.
3. HEAT THE WATER AND DISSOLVE THE SUGAR IN IT.
4. ONCE SUGAR IS DISSOLVED AND SYRUP IS BOILING ADD LEMON SLICE AND JUICE.
5. ADD FEW STRANDS OF SAFFRON AND COOK UNTIL THE SYRUP IS THICK.
6. REMOVE FROM THE STOVE, STRAIN AND STORE IN A AIR TIGHT BOTTLE.
NOTE: SUGAR SYRUP CAN LAST FOR 15 DAYS IF KEPT IN A STERILIZED BOTTLE IN FRIDGE.
INGREDIENTS FOR WARBAT BIL ASHTA
FILO PASTRY - 10 SHEETS
ASHTA - PREPARED IN THE START
BUTTER - 200 GRAMS MELTED
SUGAR SYRUP - TO BE DRIZZLED IN THE END
PISTACHIO - FOR GARNISHING
METHOD:
1. TAKE A BAKING TRAY, SPREAD BAKING PAPER ON THE TRAY AND START ADDING FILO PASTRY SHEETS. APPLY MELTED BUTTER ON EACH FILO SHEET AND REPEAT THIS STEP UNTIL ALL 10 SHEETS ARE USED.
2. TAKE MEASURING TAPE AND MEASURE SQUARES AS PER YOUR FILO SHEET SIZE, MARK AND CUT THE FILO SHEETS.
3. PLACE ONE TABLE SPOON ASHTA ON ONE CORNER OF THE SQUARE SHAPED FILO PASTRY AND COVER WITH THE SECOND CORNER AS SHOWN IN THE VIDEO.
4. PRE HEAT OVEN AT 180 DEGREE CENTIGRADE.
5. GARNISH WITH PISTACHIO.
6. BAKE THESE IN THE OVEN AT 180 DEGREE CENTIGRADE FOR 20 TO 25 MINUTES OR TILL GOLDEN BROWN.
7. TAKE THE TRAY OUT OF THE OVEN AND DRIZZLE THE SUGAR SYRUP.
8. ENJOY!
ITS A SUPER HIT DESSERT FOR DINNERS AND GET TOGETHERS AND TRUST ME YOU CAN NOT STOP AT ONE PIECE SO DOUBLE THE QUANTITY :).
#WARBATBILASHTA #ASHTA #FILO #FILOPASTRY #DESSERT #SWEETTOOTH #DESSERTLOVER #DESSERTLOVE #ARABICDESSERT #ARABICSWEET #ARABICFOOD #FOODIE #FOOD #FOODPHOTOGRAPHY #FOODGASM #MEETHA #KUCHMEETHAHOJAYE #SWEETLOVER #SWEETS #FOODIE #DUABIFOODIE #SUROOEATS #DELICIOUSTREATS #GLOBALEATS #FOODIESINTERNATIONALCHAT
Comments