How To Make Ashta Cream For Lebanese Desserts

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Ashta Cream for Lebanese desserts in a bowl How to make Ashta Cream for Lebanese desserts

Ashta is the Lebanese pronunciation of the Arabic written term “Kashta”;  a clotted Fresh Cream used in many of our ethnic desserts.

From the Layeli Loubnan to the Kanafeh bil Ashta, passing by the Mafroukeh, Aysh El-Saraya and more, you will need this Ashta recipe to complete them.

20 minutes | Serves 2 | Easy
From Easy Lebanese Recipes


6 pieces American Bread
1 cup Powder Milk
2 tbsps Corn Flour
1 tbsp Orange-Blossom Water
1 tbsp Rose Water
2 tbsps Sugar
2 cups water


1 With a knife, remove the sides of the toast bread and cut the remaining (the softer part) in small cubes.

2 In a non-stick casserole, blend the powder milk with the 2 cups of cold water, the corn flour and the sugar.
Mix in the breads and leave it to rest in the fridge for about 1 hour.

3 Place the casserole on medium heat, stir continuously until the mixture thickens.
Turn off the heat, mix in the rosewater and blossom water.
Leave it to cool at room temperature, then place it in the fridge until the cream thickens well.

In case your cream is not thickening enough during the cooking process, you may go ahead and add 1 tbsp of diluted cornstarch.
Use just enough cold water or milk to liquidize it.

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