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Osmaliyi cups
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Osmaliyi cups

Osmaliyi Cups are a delightful Middle Eastern dessert made with creamy ashta (custard) and topped with crispy, golden kataifi dough. Garnished with pistachios and drizzled with simple syrup, these cups offer a perfect balance of smooth, crunchy, and sweet textures.
Course Dessert
Cuisine Middle Eastern
Keyword osmaliyi, osmaliyi cups
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 6 hours
Servings 12 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!

Notes

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.