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Roasted vermicelli with ashta cream - osmalieh
Roasted vermicelli with ashta cream - osmalieh

Before you jump to Roasted vermicelli with ashta cream - osmalieh recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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We hope you got insight from reading it, now let’s go back to roasted vermicelli with ashta cream - osmalieh recipe. To make roasted vermicelli with ashta cream - osmalieh you only need 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Roasted vermicelli with ashta cream - osmalieh:
  1. Use 750 g Osmalieh pastry, very thin noodles
  2. Take 1 cup melted butter
  3. Take For the ashta cream: Prepare ahead of time
  4. Provide 2 cups milk
  5. Use 2 cups whipping cream
  6. Take 6 slices American-style white bread
  7. Get 4 1/2 tablespoons cornstarch, dissolved in ¼ cup water
  8. Prepare - For the sugar syrup:
  9. You need 2 1/2 cups sugar
  10. Prepare 1 1/2 cups water
  11. You need 1 teaspoon orange blossom water
  12. Provide 1 teaspoon rose water
  13. You need 1 teaspoon lemon juice
Steps to make Roasted vermicelli with ashta cream - osmalieh:
  1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
  2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d
  3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.
  4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.
  5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.
  6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.
  7. Pour the sugar syrup over it until full absorption.
  8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.
  9. Note: You can find the recipe 'Ashta cream' under my profile.

In a saucepan, combine your milk, heavy cream, rose water, sugar and cubed bread. Vermicelli kheer or Seviyan Kheer/Payasam as it is known in India, is a special dessert that is made mostly on the occasion of festivals or celebrations. It is a sweet pudding made from milk, vermicelli, spices and dry fruits. In a large mixing bowl, whisk heavy cream, confectioner's sugar, and rosewater until it reaches a medium peak. In a separate mixing bowl, spread & fold the mascarpone with a spatula until it's silky, and spreadable.

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