Umm Ali | Egyptian Dessert
Umm Ali is a bread pudding with just milk mixture and dry fruits and absolutely no eggs. We can use Phyllo pastry sheets, puff pastry sheets, croissants, palmiers or just stale bread to make this Egyptian Dessert.
Servings: 6 people
- 1 sheet from the box Puff pastry sheet There are 2 in a box
- 1 can Evaporated milk 350 ml
- 350 ml Full fat milk
- ⅔ cup Sugar
- 5 Cardamom powder From about 5 cardamom
- few strands Saffron
- ¼ cup Slivered almonds
- ¼ cup Pistachios
- 2 tbsp. Pine nuts
- ¼ cup Raisins / sultanas
- ¼ cup Desiccated coconut
- ½ cup Whipped cream
TO PREPARE THE PUFF PASTRY -
Thaw the puff pastry sheet according to the package instructions. Mine usually thaw in about 30 minutes when kept at room temperature.
Preheat the oven to 400 F.
Cut the puff pastry sheets into squares and place them on a baking sheet. Prick them with a fork a few times. Bake for about 15 minutes or until golden brown and puffed up.
Remove from the oven and let it cool a bit.
TO PREPARE THE NUTS -
Reduce the oven temperature to 350 F.
On a baking sheet, place the almonds, pistachios, and pine nuts and toast them in the oven for 5 to 7 minutes or until aromatic and lightly brown.
Remove the nuts from the oven, let them cool down, and then chop them into small pieces. Do not powder the nuts. We need the texture in the pudding and hence just chop them into smaller pieces. I just use my kitchen knife and run through the nuts a few times.
Add the raisins and the desiccated coconut to the nuts and mix them well. This will be the dry fruits mixture.
TO MAKE THE MILK MIXTURE -
In a saucepan, combine the evaporated milk, whole milk, and sugar. Heat the mixture until the sugar melts and combines.
Add the cardamom powder and the saffron strands to the warm milk and mix. Turn off the flame.
TO ASSEMBLE AND BAKE THE UMM ALI -
Lightly grease a 8 x 8 baking dish. Let the oven remain preheated at 350 F.
Tear half of the baked pastry sheets into small pieces and spread them on the baking dish.
Add half of the prepared dry fruits mixture as the next layer.
Pour half of the milk mixture into the baking dish. Ensure that the pastry sheets are soaked.
Now shred the remaining pastry sheets and spread them as the next layer.
Add the remaining dry fruits and then pour the remaining milk.
Spread the whipped cream as the last layer and bake in the oven for 30 to 35 minutes or until the top of the pudding is golden brown and bubbling.
Remove the Umm Ali from the oven and let it cool down for 10 minutes.
Serve it warm with more nuts if needed.
Calories: 349kcal | Carbohydrates: 41g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 465mg | Fiber: 3g | Sugar: 32g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 1mg