Rob-e-Anar Kaashta or Pomegranate Cheesecake Ice Cream served with Cocktail Shikaf


I present Rob-e-Anar Kaashta Ice cream ,served over a bed of Cocktail Shikaf.
A Pomegranate Cheesecake Ice cream served with Fruit Cocktail, Lebanese style!
This Frozen Treat is my tribute to all the lovely Lebanese desserts I saw on this wonderful blog- Mama’s Lebanese Kitchen , which I have been closely following for  the past month in the course of my Lebanese quest.
This month onward, I have joined the ‘Kitchen Divas’ and will be doing a theme based post every month. The theme for April is Frozen Treats.

I have incorporated Kaashta/Clotted milk with rose water, Rob-e-Anar/Pomegranate molasses and Cocktail Shikaf to get this gorgeous dessert.

Kaashta/Astha is clotted cream prepared with rose water and orange blossom water. To prepare it add a tsp of sugar to 3 cups of whole milk. Bring this mixture to boil and add a few drops of lemon juice. The milk starts to clot immediately. Add rose water and orange blossom water and mix well. With a strainer, collect the clotted cream (or chhena as we call it!) and transfer it to another vessel. Keep collecting till the liquid gets clear.  Add a few drops more of lemon juice if required.
To incorporate into the ice cream, I drained the Kaashta a little to get rid of the excess liquid.
To get this frozen treat together you need

400 mils heavy cream/whipping cream (I used Rich’s heavy cream)
200 gms condensed milk
All the kaashta prepared
½ cup of mixed nuts, raisins and tutti frutii
½ cup of pomegranate molasses/ Rob-e-Anar
100 gms of digestive biscuits/graham crackers
30 gms softened butter

Make sure the cream is chilled before you start making the ice cream.
I like to set the ice cream in a butter paper lined tin. It is easy to get it out neatly. Any metal or plastic container may be used.
Because I wanted to make a cheesecake style ice cream, I used a spring form tin. In fact, any tin can be lined with butter paper and used.
Crush the biscuits and mix with the butter to form a bread crumb like mixture.

Spread HALF of the of the biscuit crumb mixture at the bottom of the tin and press it in nicely. Save the other half for layering the ice cream.
Leave the tin in the freezer for about fifteen minutes.
Crumble the kaashta into the mixer and add about 7-8 tbsp cream.
Blend till mixed well.
With an electric hand mixer, mix the kaashta and condensed milk. Beat well for half a minute on low.
Fold in the mixed nuts, raisins and tutti frutii.
In a separate bowl beat the cream till peaks form.
Gently fold in the condensed milk mixture into the cream.
Take the tin out of the freezer and gently transfer a layer of ice cream mixture over the biscuit layer, sprinkle with some crumb and repeat till the mixture is used up.

Generously sprinkle the top of the ice cream cake with slivered pistachios, cashews and almonds.
Seal it nicely with cling film and a layer of aluminium foil.
Let it set for 5-6 hours.

Remove from the freezer fifteen minutes before serving.
Prepare fruit cocktail or Cocktail Shikaf by chopping a cup of mixed fruits per serving.
I used mangoes, banans, apples, grapes,oranges and strawberries.Any seasonal or tinned fruits may be used.
Puree a few strawberries or kiwi fruits and mix well with the fruits. Drizzle some honey and throw in some chopped walnuts.
Serve a slice of ice cream over a bed of fruit cocktail and drizzle all over with pomegranate molasses 😀


Check out the other #FrozenTreats my blogger friends have dished out this month!
Dolphia @ The Story of Cooks
Anjana @ At The Corner Of Happy And Harried
Jyothi @ Curry Trail
Sujatha @ Spices and Treats
Subhasmita @ The Flavours of Kitchen
Madhuri @MAD About Kitchen

Fattoush : Lebanese salad with pita bread croutons

As mercury rises, one craves light and fresh meals. And it’s just the right time to explore the myriad colours, textures, flavours and hues of the Lebanese cuisine!
Characterised by fresh vegetables – raw or pickled, tangy flavourous dips and light meals, baked or sautéed in olive oil and salads, this cuisine is a true summer delight!
I make pita, hummus and falafels very often, and decided to team the meal with a vibrant and tangy salad this time. Fattoush was a perfect choice! Even my teenagers devoured it with as much love as they demolish a pizza. Happy happy mommy!

I bought fresh ingredients the same day and that really added to the freshness and crunch of the salad. Fattoush uses pita bread croutons. I baked fresh whole wheat pitas. Here they are nicely toasted to go into the salad.
These soak up the dressing and give the salad a  nice body and texture.

To make the salad you need (serves 4)
2-3 pitas, toasted/fried and broken into pieces
2-3 scallions/spring onions, sliced thin
A small cucumber, cubed
3 medium tomatoes, cubed/ can used 10-12 cherry tomatoes, halved
A small head of lettuce/1 cup of lettuce, sliced thin
1 radish,cubed
10-12 fresh mint leaves,torn roughly
½ cup flat leaf parsley , torn roughly (I could get only the curled parsley so I chopped it very fine)
A small green pepper,cubed
A small red pepper,cubed


For the dressing
¼ cup olive oil
1 Tbsp lemon juice
Salt and pepper to taste
2-3 garlic cloves minced fine
A tbsp pomegranate molasses ( I reduced a cup of pomegranate juice with a tsp of sugar to a quarter of a cup. Cooled and added as required)/ ½ tsp of honey may be used if molasses not available
A pinch of salt
¼  tsp dried mint powder
a tsp of Sumac (not readily available in India. Can make skipping it)
Mix all the above ingredients in a small bottle or bowl and mix well.

To assemble
Drizzle some oil over the toasted pita croutons Mix well to coat the croutons with oil.
(If using toasted ones as I did. If using fried, proceed to the next step)
Mix all the other ingredients of the salad in a wide bowl.
Just before serving, add the dressing and toss well.
Serve immediately.

We enjoyed it by itself and also stuffed into warm pita to make excellent salad sandwiches.

*Make sure the vegetable are washed and dried before chopping, else the salad will get soggy. Specially in case of the mint and parsley.
*Add the dressing just before serving,
*In case pita is not available, regular white/brown bread may be toasted/fried and used.

I am taking this crunchy salad to the Lebanese challenge at Chefs Across Boundaries. I am hosting the event this month!!
CAB BAdge 3 transy
Go Lebanese!!
Recipe adapted from Mama’s Lebanese Kitchen and Epicurious