Rahat with Cream

Ingredients

• 3 cups / 600 ml Sugar syrup [shira]
• Boiled ashta
• 100 g Cornstarch
• 150 ml Milk
• 2 tablespoons Powdered sugar
• 1 tablespoon Cornstarch
• 2 sachets Mastic
• 3 cups Water
• 6 cups Sugar
• ¼ teaspoon Citric acid

Instructions

1. In a pot, prepare the sugar syrup or shira if it is not ready, using 3 cups of water and 6 cups of sugar. Bring it to a boil over the heat until the sugar dissolves, then add ¼ teaspoon of citric acid or the juice of half a small lemon, then leave it until ready.
2. In a bowl, mix the milk with the cornstarch before putting it on the heat.
3. In another bowl or on a suitable surface, grind the mastic with a little sugar until fine.
4. In a pot over the heat, add the sugar syrup and leave it over high heat until hot, without boiling vigorously.
5. Gradually add the milk and cornstarch mixture to the pot of sugar syrup, stirring continuously.
6. In the cooking pot, reduce the heat and stir the mixture continuously from all sides until it becomes translucent, about 12 to 14 minutes.
7. In the cooking pot, add the ground mastic while stirring.
8. In a small bowl filled with cold water, test a small piece of the mixture to make sure the texture is elastic and ready.
9. In a tray lined with plastic wrap and lightly greased with ghee or oil, pour in the rahat mixture before it cools.
10. In the tray, cover the rahat mixture with plastic wrap and leave it to cool, then leave it for about 1 to 2 hours until set.
11. In a bowl, mix the powdered sugar with the cornstarch, then sprinkle the mixture over the surface of the rahat.
12. On the work surface, cut the rahat into circles according to the desired piece size.
13. Place ashta in each piece of rahat as desired, then close the piece.
14. If the ashta contains liquid, drain it slightly before filling so the pieces do not open.