Friday, June 19, 2015


Hello everyone 
Today I have a very popular dessert recipe of Egypt with my twist. Though I am too fond of sweets and can have anytime but also love to try different flavours, so always try to experiment something new in traditional recipes.  Recently I tasted umm Ali and from that day I was dying to try it at home but I didn't have puff pastry sheets and cream at home , so here came a chance to experiment. And luckily the final result was equally sinful and tempting, though the texture was slightly changed but the taste was really ummmmmm......just like its name.
Step wise recipe is given below and hope you all will definitely like it.


Serves: 7-8
Time: 1 hr 


250 gms puff pastry sheets ( I used readymade samosa leaves)
300 ml condensed milk
2 cup water
1/2 tsp vanilla essence 
2 cup mixed dry fruits, chopped ( cashew, almonds, walnuts, raisins, pistachio)
1 handful raisins
1 1/2 cup rabdi * or 1/2 cup cream

*for instant rabdi
1/2 lt milk 
2 slices bread
1 tbsp sugar
1/2 tsp vanilla essence


First of all arrange pastry sheets in a greased baking dish and bake at 210 degree C for 15-20 mins or till it become nice golden and crisp. If using samosa leaves then It may needs to be flipped once or twice to get evenly baked.

In meanwhile boil milk in a wok till it remain 3/4th. Now grind bread pieces with some milk in smooth paste. Add paste to boiling milk stirring constantly to avoid sticking to bottom. Now add sugar and Vanilla essence. Cook for 5 more mins and switch off the flame.
Now in a separate vessel add condensed milk, 2 cup water ( 3 cups if using samosa leaves), I used beetroot stock but you can use plain water, and let it boil then add vanilla essence and switch off the flame.

When puff pastry sheets are baked then break them in 1 inch pieces. Now add 3/4 part of dry fruits in it and mix well. 

Arrange it evenly in the baking tray then pour condensed milk mixture all over it and sprinkle rest 1/4 part of dry fruits all over it. 

Now pour prepared rabdi all over it and sprinkle handful of raisins on it.

Now bake it at 210 C for 15 mins and done. 

Your sinful dessert is ready to serve.

If you want to make it quite traditional way then skip rabdi and add cream all over it and bake for same time.
But in my view , it tastes best in both ways. So try this simple yet flavourful dessert at least once. If you don't have either of puff pastry sheets or samosa leaves then just toast some bread slices and use. But then it will be called bread pudding . Believe me it will also taste heavenly, naam me kya rakha hai, taste matters.

Somewhere I read that it tastes best when served warm but I think desserts always tastes best to a sweet tooth☺️☺️.
Hope you will like this sinful dessert which can be served at any occasion and will be center of attraction for sure. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

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