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Last Updated on June 25, 2022
What is Ashta (Kashta)?
If you’re familiar with Arabic and Lebanese sweets, you would know that “Ashta” is a major ingredient and is considered as the king of fillers. Ashta is a slang word for “Kashta” in classical Arabic, which refers to clotted cream prepared with rose water and orange blossom water. Ashta is used as a filler in desserts such as Knefeh (kunafa), Znood el Sit, Atayif (Katayif) and in many others Ashta Lebanese Desserts. It is also served on top of fruit co*cktails. So, here we are with the Original Lebanese Ashta Recipe – A clotted Cream With Rose Water.
Original Lebanese Ashta Recipe vs Modern Lebanese Ashta Recipe
There is more than one method to make Ashta. In modern times, chefs hacked their way into a cheap shortcut whereby Ashta is made with boiled milk, corn flour and bread. This is not bad, and it’s cheap to make. However compared to the original recipe it doesn’t stand grounds.
The original Lebanese Ashta recipe is prepared purely with milk (preferably raw), and is, therefore, more expensive to make. The reason is that depending on how fatty the milk is, you may get just one tablespoon of Ashta for each cup of milk. Whereby in the “hacked” method you get almost one cup of Ashta for one cup of milk.
The original Ashta method is quite simple to make though. Using raw milk, or supermarket whole milk mixed with half and half (milk and cream), bring them to a boil while stirring, lower the heat, squeeze a few drops of lemon juice. As soon as the milk starts to clot, add the rose water and orange blossom water, and start scooping out the Ashta/clotted cream from the surface into a separate strainer… That’s it.
Once the Ashta cools down, you can use it as filler in Arabic sweets, or you can serve it with fruit co*cktails garnished with honey and nuts.
FAQs
What is Lebanese Ashta made from?
Ashta is a popular Arabic ingredients that is very popular in the Middle East. It comes under several names, qishta, kashta, ghista, and ashta. This is Middle East clotted cream is made of coagulated milk and rose water.
What is the recipe of Asta?
Original Lebanese Recipe of Ashta or clotted cream with rose water is mentioned in the following lines.
Original Lebanese Ashta Recipe
4.5 from 10 votes
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Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert
Servings 6
Ingredients
- 3 cups of whole milk preferably raw
- 3 cups of half-and-half milk with cream
- 1/2 teaspoon of rose water
- 1/2 teaspoon of orange blossom water
- 1/2 teaspoon of freshly squeezed lemon juice
- a pinch of sugar opional
Instructions
In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. If you choose to add a pinch of sugar (optional) you can add it initially to the milk..
Add the lemon juice and see the milk immediately starting to clot.
Add the rose water and orange blossom water, stirr well.
Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. Continue collection process until milk in saucepan turns into a near clear color. You may need to add a few more drops of lemon juice to induce more clotting, but don't add too much.
When the collected Ashta cools down to room temperature, you can use it as a filler in Arabic sweets, or you can serve it with fruit co*cktails garnished with honey and walnuts.
Serve fresh at room temperature or serve cold.
Notes
Ashta requires refrigeration so it doesn't spoil. It can last 2-3 days in the fridge.
Nutrition Facts
Original Lebanese Ashta Recipe
Serving Size
1 g
Amount per Serving
Calories
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
25 Responses to Original Lebanese Ashta Recipe – Clotted Cream With Rose Water
Edgard
Yves how much lemon juice did you use and what was the milk temp when you added it?
Reply
G
Thank you very much for posting this recipe, I found it very helpful!However, I did have some trouble with the ratio of ingredients – I found that I needed closer to one lemon, in order for it to start clotting.
I also doubled the amount of rosewater and orange blossom, and the final taste was still very subtle.
Thanks again!
Reply
Liz
Hi, this was the only “real” recipe I could find for Ashta. Thank you. Just curious as I have not made this yet… could you use heavy cream and milk? I’m asking as I read somewhere that more cream, made more Ashta.
Thank you!
Reply
Edgard
Liz it’s interesting to try making the Ashta with heavy cream and milk I’m guessing the texture and flavor would be more intense. I haven’t tried it personally. If you end up trying it that way I’d love to hear how it turned out.
Reply
lulu
the ashta yields is determined by the fat content of the milk or cream u use so u could assume using half and half or heavy cream would give more since its higher fat content per the same volume of liquid . as for the outcoming taste of that im not sure ud need to experiment . id think using only raw milk would taste best if ur looking to keep it as traditional as possible .Reply
Azi
Hi i made ashtah with half amount of the recipe.It takes so long to get just a little ashta i also use tea strainer for that but i had a hard time to manage it.what i have to do?what kind and size of strainer should i use?Thank u.
Reply
Adam
I wasn’t able to get it to clot. I used water and cream so it would be less carbs. I added lemon juice multiple times and had it on heat for a while. It never clotted. All that happened was that a yellow layer formed on the top. How long should it all take before you should start to see clotting? Do you need to boil it for a while first? Also, are you supposed to keep on stirring even while it’s supposed to clot?
Reply
Jane
Any recommendations on what do with the leftover milk that remains after straining out the ashta?
Reply
Edgard
No idea to be honest. Would that be considered something close to buttermilk? Perhaps make pancakes with them?
lulu
the milk by-product is whey . u can use it as a pure protein source probably being one of the main protein sources that makes up milk , it taste awful on its own imo tho . u can look up how whey protein powder is made and see if theres any way u can get value out of it that way .
Arpy
Hi Guys, thanks you for sharing your ideas. I have been reading about adding bread. Can someone clarify what bread is used to make the Ashta, and how is the bread treated before adding to the milk?
Reply
Rich
You see how we lost our identity as LEBANESE? Everything is Arabic and Not Lebanese anymore… Congratulations.
Reply
Leila
Thank you for the wonderful recipes. This one though sounds like “arishi” to me – Mind you without the rose water and orange blossom. You also don’t need to keep on boiling The milk. Once you have added the lemon juice (works with vinegar too), you turn the heat off and let the curdling process take place.
“Ashta” is made with bread and milk and sugar flavoured with rose water.Reply
chans
Thanks for your reply..
Im.not sure we have this in Australia ? Could there be any substitutes?Reply
Edgard
Chans I believe if you get some fresh milk with cream on top, use that cream as well as a bit of milk and you get half&half.. the point from this request is to use milk which has a lot of fat in it.
Reply
Anas
Hey Chans
you can actually sub it with Ricotta cheese. It doesn’t require further preparation, and it’s super delicious !!Reply
Jo
Yes there is rose water in Australia
And it sounds like ricotta without the rose water and orange blossom
So i guess 1 would be able to make with ricottaReply
chans
Hi can you please clarify what half and half (milk with cream) is?
Reply
Edgard
Chans Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and cream. It averages 10 to 12% fat, which is more than milk but less than light cream. Due to its lower fat content than cream, it can’t be whipped.
Reply
Florin
Hi,Thanks for sharing but I believe the quantities are off. Specifically, there seems to be way too little lemon juice (the clotting didn’t start before I added the juice of a full lemon), rose water and orange bloom water (the end product only had the faintest aroma).
I will try again when I get more raw milk.
Florin
Reply
Edgard
Hi Florin – sorry you had trouble with the lemon quantity in this recipe. I think this may all depend on which type of milk to use. When I tested this recipe, I used store-bought hom*ogenized whole milk and added some half and half to it. If you’re using raw milk it may require different amounts of lemon juice. I would not put too much lemon though, I had that done once and the clotted cream tasted too lemony. You want just enough lemon to cause the clotting. Good luck this time around and let me know how it goes.
Reply
Arpie
I am elated to find the recipe of making the real ‘Ashta’ at home on your website. I am going to try it for sure. I can’t thank you enough. I need it for the fruits to bring back memories from Beirut. Thanks a million.Reply
Edgard
You are so welcome Arpie. Let me know once you tried the recipe I’m curious to see if this is what you remember having before in Beirut or if it’s different.
Reply
Edgard
Hi Noonu.. Ashta is not creamy, it’s clotty so I don’t know if you can form shapes with it.
Reply
Mini Joshi
your recipes are awesome. i am Indian ,married to a Syrian and this is the best website i got, where i can cook Arabic food looking at the pictures :):):) Big thank you..
Reply
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