If you like milk based clotted creamy desserts, you will love this no-bake easy dessert that looks rich when served to guests. The base of this dessert is toasted white bread. You can slice off the crusts of the white bread toast it first or you can buy already toasted rusks in a Greek store. However, this dessert does need to sit in the fridge overnight to achieve it’s creamy texture.

Ingredients:

• 4 cups of half and half
• 6 toasted white bread slices (without crusts)
• 4 tablespoons cornstarch powder
• 2 teaspoons orange blossom water
• 1 teaspoon rose water
• 1 teaspoon crushed cardamom powder
• Toasted crushed pistachios

Syrup:

• 2 cups white granulated sugar
• 1 cup water

How to Make

Making Syrup: In a heavy-bottomed pan, combine sugar and water. Stir constantly until the sugar melts and the mixture thickens. Set aside.

Making Ashta:

1. In a medium-sized heavy-bottomed pan, pour in the half and half.
2. In a small bowl, thoroughly mix the cornstarch with half a cup of half and half.
3. Over medium heat, add the cornstarch mixture to the pan with half and half, stirring continuously.
4. Add cardamom powder and ensure there are no lumps by stirring consistently.
5. Once thickened, add the orange blossom and rose waters.
6. Turn off the heat and let it sit.

Assembly: Arrange the toasted bread in a single layer at the bottom of a 9×9 baking dish. Stir the reserved clotted cream and evenly cover the bread with it. Top the Ashta pudding with toasted crushed pistachios. Refrigerate overnight or for at least 8 hours.

This delightful dessert promises a creamy texture and a wonderful blend of flavors. Enjoy!