Easy Homemade Ashta (Middle Eastern Clotted Cream)
The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts.
Ashta is a simple yet rich creation that blends the smoothness of cream with the subtle texture of flour. This easy recipe ensures you can enjoy this delightful spread without much fuss, making it an essential for those who appreciate simplicity and depth in their baking.
Instructions
- 1
In a medium saucepan, off the heat, whisk together the whipping cream, milk, flour, cornstarch, and sugar until well combined and the flour and cornstarch have dissolved completely without any visible lumps.
- 2
Set the saucepan over medium-high heat and cook, whisking constantly until the mixture forms large bubbles over the surface and reaches a full boil. Continue to cook for about 30 more seconds, until the mixture becomes very thick. Add in any flavoring of your choice or leave plain.
- 3
Pour into a bowl and press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 1 hour or up to 3 days.
- 4
Stir with a spoon to loosen up before using. If you prefer a looser consistency, give it a quick whiz in the blender until smooth.
- 5
Asha will keep in the fridge, well-covered for up to 3 days. It does not freeze well.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the warmth of the cream and the gentle sweetness of the flour remind you that even simple ingredients, when carefully prepared, can create something truly satisfying. Savor each spoonful as a quiet celebration of balance and patience.
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