Ashta also known as “Kashta” or “Kishta” is one of the most famous Mediterranean puddings. It is an essential component of several Middle Eastern desserts, and a perfect filling for Kunafa, Znoud El Sit, Atayef, and much more. This Middle Eastern of clotted cream has a creamy and rich texture. It is also an ideal way to decorate your favorite desserts. When you can have fresh homemade luxurious Ashta Cream with berries and simple syrup, then you will immediately forget whipping cream!
Yummy, Luscious, and Delightful Homemade Ashta Cream!
What is Ashta Cream (Kashta)?
Ashta is a prominent component of many Middle Eastern desserts. This clotted cream is widely used in Arab countries. It has a smooth, creamy, and rich taste. Traditionally, it is made by skimming thin layers of the milk by boiling it repeatedly. Although it is a long process, this clotted cream tastes really delicious and luxurious. Today, you can buy ready-made Ashta from stores near you. Despite the fact that store-bought Ashta offers convenience, it is no match for the one you make at home.
You can find different recipes for clotted cream in various cuisines. For instance, British clotted cream and mascarpone cream resemble Ashta a lot. However, you can realize the unique flavor and texture of Ashta that makes it protrude when you prepare it with love at home. Furthermore, the taste and texture are super smooth. It is perfection!
What is It Used for?
The special feature of Ashta Cream is that you can use it in a variety of desserts. It is often a very important and essential part of several Middle Eastern desserts. Here are a few to name:
- You can use Ashta cream in Kunafa, Kunafa Rolls, Atayef, Znoud El Sit, Halawet El Jibn, and much more. The cream gives it a distinct texture, which everyone loves.
- You can fill Ashta up in a pastry. It works perfectly well as a filling, and even after you place the pastry in the oven, the cream does not lose its texture.
- You can also use it as a topping. Just like whipping cream, Ashta cream works perfectly well on several puddings or even cakes.
Different Ways to Make This Clotted Cream
Although my Ashta recipe with semolina is super simple and easy, it is not the only way through which you can make Ashta. In fact, there are several other ways to make Ashta. Here are a few different methods to make homemade ashta cream:
- Traditionally you can make Ashta cream by skimming off the thin layer over boiling milk. This is a very long method and is tiring as well.
- Another method involves adding vinegar to hot milk. As a result, the milk curdles up. As you pass it through a strainer, you get curd milk. You can add either fresh or store-bought Ashta into the curd milk to give it a flavor, texture, and dimension. Although this method does not make Ashta, you can use it to increase the quantity in some cases.
- Some people prepare Ashta by adding a piece of white bread into the milk pudding. It is a widely used Ashta recipe, but I think the cream has a bready flavor.
You can make Ashta any way you like, but as you try the Ashta recipe with semolina, you will clearly notice the flavor, texture, creaminess, and richness of the cream. It is by far the best Ashta recipe you can try.
How to store Ashta Cream?
One of the best characteristics of Ashta Cream is that you can prepare it ahead of time. You can store the cream in an airtight container, and it will last for one week in the refrigerator. However, if you plan to freeze it, let me tell you it will not work. As you defrost it, the cream will lose its texture, and there are high chances that it will get runny or split. So, if you want to store it, keep it in the refrigerator.
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Tips and Tricks
- Do not stop whisking the mixture when the heat is on.
- Rose water or orange blossom water will give a delectable flavor it you add it to the mixture.
- If for any reason the Ashta remains runny while you are cooking it, whisk another ¼ tablespoon of corn starch into a few teaspoons of warm water until it’s completely dissolved. Then, add it to mixture while it’s still on the heat.
Frequently Asked Questions:
If you want to make Ashta Cream more thicken, then you must reduce the quantity of milk you use in it, or add a little more flour or corn starch
Ashta cream will last for at least 3 days if it is well refrigerated. It is preferable to use it within a week in case it does not refrigerate well.
Yes, it can be put in the oven or fried in oil when it is a filling for other desserts, as Znoud El Sit and others.
- Heavy cream
- All-purpose flour
- Corn starch
- Rose water or orange blossom water (optional)
How to make Ashta Cream?
Although there are several ways to make Ashta Cream, the method I use is super simple and makes perfect textured Ashta within a short while. Therefore, if you are in a hurry, you should try this recipe. It works wonders and gives the most pleasant clotted cream by following these few simple steps:
Pour milk into a saucepan. Add heavy cream, semolina, cornstarch, flour, and sugar. Whisk to combine the ingredients well.
Place the saucepan on medium heat over a stove and bring it to a boil. Make sure you continue to whisk the mixture; otherwise, it will form clots.
Once the mixture starts boiling take it off the heat. Add butter, and stir until combined.
STEP 4 :
Pour the cream mixture into a glass bowl and cover with cling wrap.
Store in the refrigerator until you are ready to use.
Once the Ashta cream is cool enough, you can pour it in a piping bag and use it to fill up pastries and Kunafa Rolls.
Other Recipes You May Want to Try:
- Kunafa Rolls
- No-Bake nescafe Cake
- How to make Attar | Middle Eastern Simple Syrup | القطر
- Whole30 energy balls | Coconut date balls
- No bake lotus biscoff cheesecake
- How to make Luqaimat (Awamat) recipe (Lokma)
- Basbousa with cream (Hareesa recipe)
- Feta Pasta Recipe | TikTok Pasta
- Old Fashioned pickled beets (no sugar) Easy Pickled Beets
- Creamy beef pasta recipe
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Easy Homemade Ashta Cream (قشطة للحلويات)
- 2 ½ cup milk
- ½ cup heavy cream
- 3 tbsp. semolina
- 2 tbsp. all-purpose flour
- 2 tbsp. corn starch
- ½ cup sugar
- 2 tbsp. butter
- 1 tsp. rose water or orange blossom water
- Pour milk into a saucepan; add heavy cream, semolina, corn starch, flour, and sugar. Whisk to combine the ingredients well.
- Place the saucepan on medium heat over a stove and bring it to a boil. Make sure you continue whisking the mixture; otherwise, it will form clots.
- Once the mixture starts boiling, take it off the heat. Add butter, and rose water. Stir until combined.
- Store in the refrigerator until you are ready to use.
- Once the Ashta cream is cool enough, you can pour it into a piping bag and use it to fill up pastries and Kunafa Rolls.