Homemade Ashta

5 from 13 votes

With just a few ingredients, you can make creamy, rich ashta. This Middle Eastern dessert is perfect for enjoying on its own or as a topping or filling for pastries such as qatayef.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Middle Eastern

Diet: Gluten Free, Vegetarian

Freezer friendly: No

Shelf life: 3 Days

Servings:

Author: Samira

Ingredients

3 lb whole milk 6 cups, divided
1.2 oz white vinegar 3 Tbsp or lemon juice
1.35 oz corn starch 6 Tbsp
1.35 oz sugar 3 Tbsp or sweetener of your choice
1.95 oz cream 4.5 Tbsp whipping cream OR heavy cream
2 tsp rose water
2 tsp orange blossom

This will yield about 2 cups of ashta.

US Customary - Metric

Instructions

In a large saucepan, bring 4.5 cups of milk to just below a boil over medium heat, stirring occasionally.
Remove the pan from the heat. Add the vinegar. Stir gently but continuously with a spatula as the milk curdles.
Scoop the curds from the milk and transfer them to a sieve to strain any excess liquid. Set aside to cool.
In a small bowl, add ½ cup of milk with the cornstarch and mix until lump-free.
In a small saucepan, add the cornstarch mix, the remaining milk, the sugar, and the heavy cream. Heat over medium, constantly stirring (with a whisk or spatula), until the mixture begins to thicken.
Set the mixture aside to cool for several minutes. Gently mix in the curds, rose water, and orange blossom. Stir to incorporate.
Transfer the mixture to a bowl or another container and cover it with plastic wrap. Gently press the wrap to prevent skin from forming.
Chill in the fridge for at least 2 hours (or overnight) before using.
Mix the ashta before serving, and enjoy!

Notes

Store: Once prepared, store it in an airtight container in the refrigerator for up to 5 days.

Check the blog post for tips and serving suggestions!

Nutrition