Qatayef/Atayef with Ashta for Ramadan

Tap an ingredient or step to check it off.

1. 1Step 1: For Ashta cream
2. 2Step 2: Boil the milk with 1 tbsp of sugar, orange blossom water and rose water. When milk comes to a boil, take it off the heat, add vinegar and stir until the milk curds form.
3. 3Step 3: Strain it in a strainer with a cheese cloth.
4. 4Step 4: Take cream in a pot, add 1 tbsp sugar, cornstarch and whisk well, cook till it's custard like. Add the strained milk curd to this warm mixture and whisk till you have lump free mixture. Let it thicken in the fridge for a couple of hours.
5. 5Step 5: For Syrup
6. 6Step 6: Mix all the ingredients and bring it to a boil, cook until the syrup coats back of the spoon, let it cool to room temp.
7. 7Step 7: Pancake batter
8. 8Step 8: Mix sugar with water, add yeast and let it activate for a few mins.
9. 9Step 9: Mix rest of the dry ingredients, add eggs and milk and whisk, add the yeast mixture and combine to get lump free batter, let it rest in the fridge for a couple of hours.
10. 10Step 10: Making Qatayef
11. 11Step 11: Heat a non-stick pan, add a ladle full of batter, cover and cook till the top dries out, don't flip the pancakes. Take it out on a plate and cover with a kitchen towel to keep them moist.
12. 12Step 12: Fold and pinch to seal, seal only 1/2 way leaving some opening to fill the cream.
13. 13Step 13: Assembly
14. 14Step 14: Fill the pancake with the cream and let it rest for at least 30 mins in the fridge.
15. 15Step 15: When ready to serve, garnish with pistachios and dry rose petals.
16. 16Step 16: Drizzle with orange blossom syrup and serve.