Estimated reading time: 7 minutes

Ashta Kadaba is a beloved homemade cream filling that adds indulgence to traditional Egyptian desserts. Its rich, velvety texture and delicate floral and musky notes make it the perfect filling for classic Ramadan treats like Atayef, Basbousa, and Kunafeh, delivering a comforting and revitalizing bite.

This recipe may contains affiliate links. Please check our Disclosure policy. 

Ashta Kadaba, or homemade cream filling, is a rich and velvety eggless custard widely used in Egyptian and Middle Eastern desserts. The name reflects its origins—“Ashta” means cream, while “Kadaba” means fake—highlighting that it’s a homemade alternative to traditional clotted cream made from fresh milk. Whether filling Atayef, Kunafa, or layering it in a dessert cup, this luscious custard elevates any sweet treat. In this post, we’ll walk you through making the perfect Ashta and share expert tips to take your homemade creations to the next level.

Recipe at a Glance

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Yield: About 2 cups

• Difficulty: Easy

Ingredients of Ashta Kadaba 

• Milk: Use full fat milk of  a good quality and preferably organic 

• Heavy cream: Select full fat whipping cream and the best quality available in the market. 

• Cornstarch: Also known as cornflour, its works as thickening agent. 

• Flour: All purpose flour will work just fine in this recipe 

• Sugar: Use granulated white sugar. 

• Mastic Resin: Crushed 2-4 mastic rising in a mortar with a 1/2 teaspoon of sugar, the latter help pulverize the mastic.

• Cream Cheese: Use cream cheese at room temperature 

• Rose Water: A drizzle of rose water will go a long way in infusing the Ashta with a subtle floral note.

How to Make Ashta or Cream Filling

Step 1: Mix the Ashta Ingredients

In a medium saucepan, whisk together all the ingredients except the rose water. Whisk well, until the mixture is smooth and lump-free. 

Step 2: Cook the Ashta mixture 

Put the saucepan over medium-low heat. Keep stirring to avoid scorching the bottom. Once the mixture bubbles and thickens, turn off the heat and add the rose water. 

Step 3: Cool, Store & Use 

Transfer the Ashta to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely before using. Keep it in the fridge, at least for 1 hour. Store in the fridge in an airtight container for 1 week maximum. 

Possible Variations and Substitutions 

• Dairy-Free Option: Substitute whole milk and heavy cream with coconut milk or almond milk for a lactose-free version.

• Different Flavoring: Replace rose water with orange blossom water, vanilla extract, or cardamom for a unique taste.

• Thickening agent Alternative: Use rice flower instead of corn flour.

• Sweeter Ashta: Adjust the sugar amount to your preference, or add a touch of honey or condensed milk for extra richness.

• Nut-Infused: Mix in finely chopped pistachios or almonds for added texture and flavor.

Tips for the Best Ashta Filling

• Use high-quality dairy: Whole milk and heavy cream yield the creamiest texture.

• Whisk continuously: To prevent lumps and ensure a silky finish, keep stirring while cooking.

• Control the heat: Cooking over medium heat prevents scorching and curdling.

• Customize flavors: Swap rose water with orange blossom water for a different floral note.

• Make ahead: Store in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

1. Can I make Ashta without mastic resin?
Yes, but mastic adds an authentic touch. You can omit it or substitute with vanilla extract.

2. Can I use cornstarch only instead of flour?
Yes! Use 3 tablespoons of cornstarch and skip the flour for a gluten-free version.

3. How can I thicken my Ashta if it’s too runny?
Simmer for a few more minutes while stirring, or dissolve a little more cornstarch in cold milk and mix it in.

4. Can I freeze Ashta filling?
Not recommended—freezing can cause separation and alter the texture.

How to Use Ashta Kadaba 

Basbousa Bel Ashta

Atayef Asafiri

• Atayef Asafiri 
• Basbousa Bel Ashta 

Never Miss another Recipe 

Chez Nermine is your source for authentic, wholesome, and no-fail Egyptian and non-Egyptian recipes. To receive our weekly recipe straight to your inbox, subscribe to the blog Chez Nermine here.

For fun and engaging food tutorial videos, follow us on Instagram @cheznermine and Facebook at Chez Nermine Page.

---

If you try this Ashta Kadaba (homemade cream filling) or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram and tag @cheznermine so we can repost on Stories!

 

How to Make “Ashta Kadaba” (Homemade Cream Filling)

Nermine Mansour

Ashta Kadaba is a beloved homemade cream filling that adds indulgence to traditional Egyptian desserts. Its rich, velvety texture and delicate floral and musky notes make it the perfect filling for classic Ramadan treats like Atayef, Basbousa, and Kunafeh, delivering a comforting and revitalizing bite.

Pin Recipe Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine Egyptian, Mediterranean, Middle Eastern

Do you like this recipe? Please click here to rate it 🙏

Ingredients

  

o.5x1x2x3x

• ▢ 1 cup whole milk
• ▢ 1 cup heavy cream
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 2-4 mastic resins
• ▢ ¼ cup cream cheese
• ▢ 1 teaspoon rose water

Get Recipe Ingredients

Cook ModePrevent your screen from going dark

Instructions

 

• In a medium saucepan, add all the ingredients except the rose water and whisk until all the ingredients are well incorporated and the mixture is Lump free. Use a hand blender for an easier and faster job.
• Whisk in crushed mastic and cream cheese until mastic is melted and mixture is smooth. Increase heat to medium and, stirring constantly, bring mixture to a boil. Boil until mixture reaches a thick, custard-like consistency, about 2 minutes. Stir in rose water and remove from the heat.
• Transfer ashta to a bowl, place plastic wrap directly on the surface (this prevents a skin from forming), and set aside to cool completely, about 1 hour.
• Keep it in the fridge for at least 1 hour before using.
• Store it in an airtight container for 1 week in the fridge.

Nermine's Notes

Nermine’s Note 

• Use high-quality dairy: Whole milk and heavy cream yield the creamiest texture.
• Whisk continuously: To prevent lumps and ensure a silky finish, keep stirring while cooking.
• Control the heat: Cooking over medium heat prevents scorching and curdling.
• Customize flavors: Swap rose water with orange blossom water for a different floral note.
• Make ahead: Store in an airtight container in the fridge for up to 3 days.
• Use Mastic resin: Mastic is a prized ingredient in Mediterranean and Middle Eastern cuisine, imparts a subtle piney flavor into your cream,

 

Add Your Private Notes

Click here to add your own private notes.

Video

Keyword desserts, Ramadan desserts, Ramadan recipes