How to Make Ashta

Spoon lifting up some ashta with crushed pistachios on top showing a close up of the texture.

5 from 26 votes

Learn how to make ashta, a creamy Middle Eastern dessert with just 6 ingredients. Enjoy it on its own, as a topping, or as a pastry filling.

Course Dessert, Tutorial

Cuisine Lebanese

Prep Time 25

Cook Time 25

Resting time 1

Total Time 1 50

Servings servings

Calories 113kcal

Author Yumna Jawad

Equipment

Ingredients

For the milk curds

3 cups whole milk
3 tablespoons vinegar

For the ashta cream

4 cups whole milk
¼ cup all-purpose flour
¼ cup cornstarch
2 tablespoons granulated sugar
1 tablespoon orange blossom water

Instructions

Make the milk curds

In a medium saucepan over high heat, bring the milk to a rolling boil and allow it to boil for 2 minutes.
Add the vinegar and stir frequently until the mixture starts to boil, about 2 minutes. Remove from heat but keep stirring until the mixture separates.
Set a large strainer over a bowl. Use a slotted spoon to remove the clotted cream from the surface of the saucepan and transfer it to the strainer set over the bowl to catch the whey. Continue the process until only a yellow liquid remains in the saucepan.
Allow the clotted cream to come to room temperature while you prepare the ashta cream.

Make the ashta cream

Rinse and wash the saucepan. Place the milk, flour, cornstarch and sugar inside and stir together without heat until well combined with no visible lumps.
Turn on the heat to medium-high and cook, whisking constantly until the mixture boils and thickens like a custard, about 5 minutes. Stir in the orange blossom water and allow it to cool for 10 minutes.

Combine the milk curds and ashta

Blend the milk curds with ashta cream in a high speed blender until smooth and well combined.
Transfer to a large shallow dish, then press a plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until cold, at least 1 hour, and serve as desired. Makes 4 cups.

Notes

Storage: The key to storing ashta is preventing a layer of film from forming on top. To do so, store it in an airtight container in the fridge and opt for leaving the plastic on the surface. You can store ashta for up to 2 weeks.

Tips: Replace the orange blossom water with another aromatic like rose water or vanilla extract.

Nutrition