Homemade ashta is the thick, silky Middle Eastern cream used to fill qatayef, top knafeh and layer into sweets like halawet el jibn. Traditional ashta is made by skimming the skin from slowly heated milk, which takes hours. This quick version, however, uses cornstarch and cream, so it is ready in about 15 minutes.
After the recipe, you will also find fixes for lumpy, runny and bland ashta.
Homemade Ashta at a Glance
- Prep time: 5 minutes
- Cook time: 10 minutes
- Chilling time: 2 hours
- Makes: about 600 g (2½ cups)
Ingredients
- 500 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 45 g (⅓ cup) cornstarch
- 2 slices white bread, crusts removed (or 3 tablespoons milk powder)
- 2 tablespoons sugar
- 1 tablespoon rose water
- 1 teaspoon orange blossom water
How to Make Homemade Ashta
- Blend. First, blend the cold milk, cream, cornstarch, bread and sugar until completely smooth.
- Cook. Next, pour it into a heavy pan and stir constantly over medium heat.
- Thicken. Then keep stirring until it bubbles and becomes very thick, about 8–10 minutes.
- Flavor. After that, take the pan off the heat and stir in the rose water and orange blossom water.
- Chill. Finally, press plastic wrap onto the surface and chill for at least 2 hours.
Homemade Ashta: Common Problems and How to Fix Them
Why is my ashta lumpy?
Cause: This usually happens because the cornstarch went into hot milk, or you stopped stirring.
Fix: Always mix cornstarch with cold liquid first. If lumps form, blend the warm ashta with a stick blender.
Why is my ashta runny?
Cause: In most cases, it did not boil long enough to thicken.
Fix: Cook until large bubbles break the surface, and then cook for 1 minute more. Also, chill it fully, since it firms as it cools.
Why does it taste starchy?
Cause: Usually, the cornstarch was undercooked.
Fix: Therefore, keep cooking for 2 minutes after it thickens.
Why is it bland?
Cause: Most often, there was too little cream or flavoring.
Fix: For example, add a pinch of mastic or a little more flower water after cooking.
Tips for Perfect Homemade Ashta
- Use a heavy pan, so the bottom does not burn.
- Also, stir with a flat spatula to reach the corners.
- Press plastic wrap onto the surface; otherwise, a skin forms.
How to Use Homemade Ashta
- Fill halawet el jibn rolls.
- Layer it into namoura or basbousa.
- Use it instead of cheese in kunafa, or fill qatayef asafiri.
Storage Tips
Keep homemade ashta covered in the fridge for up to 3 days. However, do not freeze it, because it turns watery when thawed.
A Little Background
Ashta, also called qashta, is the Levantine version of clotted cream, and it has been used in Arabic sweets for centuries. You can read more about clotted cream and ashta on Wikipedia.
Homemade Ashta FAQ
Can I make ashta without bread?
Yes. Use milk powder instead, which gives a smoother texture.
Can I use low-fat milk?
You can. However, whole milk and cream give the richest taste.
Why does my ashta separate?
It was cooked too fast. Therefore, use medium heat and stir constantly.
Looking for more ideas? If you enjoyed this homemade ashta, you might like our digital cookbook, which brings together 31 Eastern and Western sweets with precise measurements.
