Egyptian dessert umm ali easy version simple dessert with bun arabian sweet dish

Chop mixed nuts and buns into pieces.

Heat a kadhai and add 2 tablespoons of ghee.

Add chopped nuts to the ghee and sauté for 15-20 seconds until lightly toasted.

Remove excess oil and transfer the nuts to a dish, pressing them down slightly.

In the same kadhai, add 1/2 liter of milk and keep the flame high to bring it to a boil.

Add 3-4 tablespoons of sugar to the boiling milk and stir occasionally to prevent burning.

Add rose essence and optionally cardamom powder to the milk while it boils.

In a separate bowl, dissolve 1 teaspoon of corn flour in 1/2 cup of milk.

Once the milk has boiled and reduced slightly, add the corn flour mixture and cook for 1 minute until thickened.

Pour the hot mixture over the toasted bread pieces, ensuring they soak up the liquid.

Spread fresh cream or double cream on top of the soaked bread.

Decorate with the sautéed nuts and sprinkle desiccated coconut powder on top.

Optionally, refrigerate for an hour before serving.

Equipment Needed

Allergens