By eatmundo · July 11, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
15 matchesDishes from other countries' kitchens, made from the same core ingredients as Ashta (Clotted Cream Pudding). The percentage is the share of ingredients the two recipes have in common.
Bastani Sonnati (Persian Saffron Ice Cream)In Iran · same ingredients71%
Muhallabia (Egyptian Milk Pudding)In Egypt · same ingredients67%
Roz Bel LabanIn Egypt · same ingredients62%
A fragrant, creamy dessert thickened with starch and flavored with orange blossom water. It serves as the base for many exquisite Middle Eastern sweets.
According to eatmundo's ingredient comparison, the closest dish to Ashta from another cuisine is Bastani Sonnati (Iran): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a cold pot, whisk 1L of milk with 200ml of heavy cream, 80g of cornstarch and 100g of sugar until no lumps remain.
- 2
Place the pot over medium heat and stir constantly with a wooden spoon.
- 3
Once the mixture begins to bubble and thicken, continue stirring for another 2 minutes.
- 4
Remove from heat and immediately stir in 2 tablespoons of orange blossom water and 1 tablespoon of rose water.
- 5
Pour the mixture into a clean glass dish, smoothing the top with a spatula.
- 6
Cover the surface directly with plastic wrap to prevent a skin from forming as it cools.
- 7
Let it come to room temperature, then refrigerate for at least 3 hours until fully set.
- 8
Serve in small bowls, topping with honey, crushed pistachios, or fresh fruit.
Frequently Asked Questions
What is Ashta?
Ashta is a Lebanese clotted cream pudding made from milk, heavy cream, sugar, and cornstarch, often infused with rose or orange blossom water. It is served chilled as a standalone dessert or used as a filling for various Middle Eastern pastries.
Can I use low-fat milk for Ashta?
It is best to use full-fat or whole milk to ensure the Ashta has the necessary rich, creamy texture.
How do I know when the mixture is ready to be removed from the heat?
The pudding is ready when it thickens significantly and bubbles reach the surface, resembling the consistency of thick custard.
What is the secret to a smooth, lump-free texture?
Whisk the cornstarch into the cold milk thoroughly before heating, and continue stirring constantly over medium heat to prevent clumping.
When should I add the orange blossom water?
Add the orange blossom water at the very end, just after you remove the pot from the heat, to preserve its delicate fragrance.
🇱🇧AI-generated image
