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Umm Ali

Umm Ali is an Egyptian classic dessert recipe that is usually prepared with roa’a (Egyptian flatbread) or puff pastry with nuts, sweetened hot milk, ghee and whipped cream. The dessert has many variations, and so does its name which can be pronounced Umm Ali, Um Ali or Om Ali. The recipe’s roots are believed to go back to the 12th century and is always mentioned in relation to a ruler’s wife. This recipe is very similar to the popular bread pudding, which also involves mixing bread with milk and sugar and baking it. However, Umm Ali is lighter in texture because it doesn’t include eggs which makes it milkier and looser than the custardy bread pudding. This Egyptian recipe also uses pure cow ghee, which gives it a perfect taste and distinctive aroma.

While some prefer to do it with traditional roa’a, this recipe can be made with crispy baked croissant, baked puff pastry sheets or palmiers. Palmiers guarantee the most crunchy and firm texture and do not soak up so much milk as regular bread would. The recipe offers a flavorful and unique experience since it has different layers of crunchiness and softness. Check this simple recipe and try it for yourself!
Arabic , Cow Ghee , Desserts , Ghee , Hazelnuts , Pastry ,

Ingredients

Calories: 640 cal per serving

  • 500 g puff pastry or palmiers (also known as lunettes)
  • 1 litre (4 1/4 cups) full-fat milk, preferably organic
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp Coroli Pure Cow Ghee
  • 250g (1 cup) fresh eshta (cream) (country-style clotted cream) or 1 cup heavy whipping cream
  • 57g toasted hazelnuts, coarsely chopped
  • 75g raisins
  • 57g pistachios, coarsely chopped
  • 20g shredded coconut

Preparation

  1. Use a buram (2-quart deep dish) or a baking dish around the dimensions of 9X13 inches for this recipe. Also, using a shallower oval or rectangle dish produces a nice and crunchy texture. The wider the surface area is, the crispier and more caramelised it will be.
  2. Preheat the oven’s broiler to 200C/390F and adjust your oven rack to a medium position. If you’re using puff pastry, start by baking it for a couple of minutes until golden brown and crispy.
  3. If not, then simply break half or 3/4 of the amount of palmiers you have, and arrange it in layers. Then, set aside the remaining palmiers and add in the nuts you prefer. You can even serve the nuts on the side.
  4. Over medium-high heat, stir the milk and sugar in a medium saucepan until the sugar dissolves and the milk boils.
  5. Pour the sweetened boiling milk over the palmiers and add the reserved amount of palmiers on top of the milk-soaked palmiers to create an extra crunchy layer.
  6. Add the Coroli Pure Cow Ghee and the spoons of cream (eshta) on the top then place the dish under the oven’s broiler until it starts bubbling around the edges and becomes golden brown; not more than 10 minutes.
  7. Serve it hot with assorted nuts on the side if you didn’t add them already.

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