Osmaliyi Cups are one of my favorite desserts to make—not only are they easy to prepare, but they’re also light, delicious, and perfect for any occasion. This delightful treat features a rich and creamy pudding known as ashta, which is then topped with crispy, golden kataifi dough, also called osmaliyi. The finishing touch? A generous sprinkle of crushed pistachios and a drizzle of fragrant simple syrup, adding just the right amount of sweetnes
what makes Osmaliyi cups special
This dessert is the perfect balance of textures—the smooth, velvety ashta contrasts beautifully with the crunchy shredded dough, creating an irresistible bite every time. Plus, it’s incredibly versatile! While some prefer to serve it in a large tray for sharing, I love making individual cups for a more elegant, single-serve presentation. Whether you’re hosting a gathering or simply craving a quick and satisfying dessert, Osmaliyi Cups are a fantastic choice. With minimal effort and maximum flavor, they prove that homemade desserts don’t have to be complicated to be absolutely delicious.
Osmaliyi cups Ingredients
Ashta (Cream Mix)
Whipping cream provides a rich and velvety base for the ashta, making it smooth and creamy.
Milk helps balance the texture, preventing the ashta from being too thick or heavy.
Sugar adds just the right amount of sweetness to enhance the flavors without overpowering them.
Cornstarch acts as a thickening agent, giving the ashta its signature pudding-like consistency.
Rose water infuses the dessert with a delicate floral aroma, adding a refreshing and fragrant touch.
Orange blossom water complements the rose water, enhancing the overall depth of flavor with a slightly citrusy floral note.
Topping
Katiafi shredded dough creates a crispy and crunchy topping that contrasts beautifully with the smooth ashta.
Ghee or unsalted butter coats the kataifi dough, helping it turn golden and crispy while adding a rich, buttery taste.
Sugar in the kataifi mixture slightly sweetens the crunchy topping, making it even more flavorful.
pistachio provide a nutty crunch and a vibrant green color, making the dessert visually appealing.
Simple syrup made with sugar and water, adds moisture and sweetness without making the kataifi soggy.
Rose petals serve as an elegant garnish, adding a delicate and decorative final touch.
Simple Syrup
Sugar: Sugar provides the sweetness in simple syrup. It dissolves easily in water when heated, creating a smooth, sweet base.
Water: Water is essential for dissolving the sugar. It helps the sugar melt into a syrup and gives it the right consistency.
Lemon Juice: Lemon juice prevents the syrup from crystallizing. It adds acidity, which keeps the syrup smooth and liquid.
Orange Blossom Water: Orange blossom water adds a floral aroma. It gives the syrup a delicate, citrusy flavor that enhances desserts and drinks.
How to make Osmaliyi cups
Step 1: Prepare the Ashta (Cream Pudding)
Combine whipping cream, milk, sugar, and cornstarch in a pot. Add rose water and orange blossom water, then whisk until the cornstarch dissolves.
Place the pot over medium heat, stirring constantly until it thickens to a smooth, pudding-like consistency.
Pour the ashta into serving cups while warm. Let it cool, then cover and refrigerate for a few hours or overnight to set and develop flavor.
Step 2: Prepare the Kataifi Topping
Meanwhile, preheat the oven to 320°F. In a food processor, place the shredded kataifi dough along with sugar and ghee (or butter). Then, pulse until the dough is finely shredded and well combined with the fat.
After that, transfer the mixture to a baking dish and spread it out evenly. Bake until golden and crispy, stirring occasionally to ensure even browning. Once done, set it aside to cool completely.
Step 3: Make the Simple Syrup
While the kataifi bakes, make the syrup. Boil sugar and water, add lemon juice, and simmer for four minutes. Stir in orange blossom water, then let it cool.
Step 4: Assemble the Dessert
When ready to serve, remove the ashta cups from the fridge. Top with crispy kataifi and sprinkle with crushed pistachios for an elegant touch.
Just before serving, drizzle the dessert with the cooled simple syrup, allowing it to soak slightly into the kataifi without making it soggy. If desired, garnish with edible rose petals for a beautiful presentation
How to store the Osmaliyi cups
To keep Osmaliyi Cups fresh and maintain their texture, proper storage is key.
You can store the assembled cups, including the osmaliyi topping, in the refrigerator for up to 3 days, keeping them covered to prevent them from drying out. However, the topping may soften slightly over time due to moisture from the ashta.
For longer storage, it’s best to store the ashta separately from the crispy kataifi topping. The ashta can be covered and refrigerated for up to 6 days, while the kataifi should be kept in an airtight container at room temperature to preserve its crunch.
If you’ve already added the syrup, note that the kataifi will gradually absorb the liquid, so for the crispiest results, it’s best to add the topping and syrup just before serving.
For freezing, you can store the ashta alone in an airtight, freezer-safe container for up to 1 month. When ready to serve, thaw it overnight in the refrigerator, stir well, and assemble with freshly prepared kataifi and syrup. However, freezing the fully assembled dessert is not recommended, as the kataifi will lose its crunch and the texture of the ashta may change.
By following these storage tips, you can enjoy fresh and delicious Osmaliyi Cups whenever you like!
Frequently asked questions
1. Can I make Osmaliyi Cups ahead of time?
Yes! You can prepare the ashta and refrigerate it for up to 5 days. Bake the kataifi in advance and store in an airtight container. Add the topping and syrup just before serving for the best crunch.
2. Can I make the shredded dough ahead of time?
Yes! You can bake the kataifi in advance and store it. For longer storage, freeze it after baking and cooling. When needed, simply take it from the freezer and add it to the ashta—it will stay super crunchy!
3. Can I freeze Osmaliyi Cups?
Freezing the assembled dessert isn’t recommended, as the kataifi will soften. However, you can freeze the ashta for up to 1 month. Thaw overnight in the fridge, stir, and add fresh toppings.
4. What can I use instead of kataifi dough?
If kataifi dough isn’t available, use crushed phyllo pastry or baked shredded phyllo for a similar crunch. You can also use finely crushed nuts mixed with butter and sugar.
5. How do I keep the kataifi topping crispy?
Store the kataifi separately in an airtight container at room temperature. Add it just before serving with the syrup to prevent sogginess.
6. Can I adjust the sweetness?
Yes! Reduce the sugar in the ashta or syrup if you prefer a less sweet dessert.
7. Can I serve Osmaliyi Cups in a large dish instead of individual cups?
Yes! Layer the ashta and kataifi in a large dish instead of cups, then scoop portions when serving.
8. Is there a dairy-free version of this dessert?
Yes! Replace whipping cream and milk with coconut milk or almond milk. Use vegan butter or coconut oil instead of ghee
Tips and Tricks
1. Can be made ahead of time and stored in the fridge for up to 5 days.
2. Can be made in a big tray instead of cups for a larger serving.
3. Can use cooked, crispy phyllo dough crushed and added on top instead of kataifi shredded dough.
4. Can use different nuts like almonds or walnuts, or add fresh fruit for a twist.
5. Stir constantly to avoid lumps in the ashta.
6. Chill the ashta overnight for better flavor.
7. Store kataifi separately to keep it crispy.
8. Add syrup just before serving to maintain crunch.
9. Use fresh ingredients for the best taste.
10. Don’t overcook the ashta, it should be thick but smooth.
11. Garnish with rose petals for an elegant touch.
12. Make extra syrup in case you want more sweetness.
13. Freeze extra kataifi for later use.
14. Use unsalted butter for the topping for a balanced flavor.
More dessert recipes
Product Links (plastic cups……)
Osmaliyi cups
Ingredients
Ashta
- 3 cups whipping cream
- 1 cup milk
- 1/3 cup sugar
- 6 tbsp cornstarch
- 1 tsp rose water
- 1 tsp orange blossom water
Topping
- 1/2 package kataifi shredded dough 225g
- 3 tbsp ghee or unsalted butter
- 1 tbsp sugar
- Crushed pistachios
- Rose petals for garnish
Simple syrup
- 2 cups sugar
- 1 cup water
- 2 tsp lemon juice
- 1 tsp orange blossom water
Instructions
- In a pot, add the whipping cream, milk, sugar, cornstarch, rose water, and orange blossom water.
- Whisk everything together, then turn on the heat.
- Keep stirring continuously to prevent sticking. Cook until the mixture thickens.
- Pour the mixture into serving cups while still hot. Let it cool completely at room temperature, then cover and refrigerate for a few hours or overnight for the best flavor.
- In a food processor, blend the shredded dough with sugar and ghee until finely shredded.
- Spread the mixture evenly in a baking dish and bake at 320°F until golden and crispy.
- To prepare the simple syrup, combine water and sugar in a pot and bring to a boil. Add lemon juice and orange blossom water, then let it boil for about 4 minutes. Turn off the heat and let it cool.
- Before serving, top the ashta with the crispy shredded dough and crushed pistachios. Drizzle with simple syrup and garnish with rose petals.
- Enjoy your Osmaliyi Cups!