Recipe ingredients:
250 grams of konafa
1/2 cup melted margarine
3 tablespoons powdered fine sugar
Milk mixture:
3 cups milk
2 tablespoons of fresh lemon juice
Mohallabiah:
2 cups milk
4 tablespoons of starch
1 tablespoon orange blossom water
To serve:
1 cup syrup
1 cup of fine pistachios
How to prepare:
1. Preheat the oven to 180 degrees.
2. Bring medium-sized donut molds. (It is available in the market as cupcake molds and is in the form of donuts, usually used to make donuts baked in the oven and not fried in oil).
3. Put the knafeh in a deep dish and spread ghee on top, then sprinkle with fine sugar. My heart well to distribute and cover all the kunafa with ghee.
4. Put a little kunafeh in the donut molds with good pressure to make the surface even.
5. Put it in the oven until it becomes golden in color.
6. Take the donut out of the oven and immediately pour the syrup over it. Leave it for a few minutes to infuse. Let it cool completely.
7. Milk mixture: In a casserole dish, put the milk, put it on the fire to become very hot, and remove it from the heat. Add lemon juice and stir a little, then leave to separate the ingredients. Using a soft sieve, strain the mixture, to get the cream, and leave it aside.
8. Pudding: In a casserole dish, put the milk and starch, my heart to melt, then put it on the fire, stirring constantly, so that the mixture holds together. Keep him away from the fire. Add blossom water, let it cool down.
9. In a dish, put the cream that you extracted from the milk, the muhallabiah and my heart well, to get a homogeneous cream.
10. My heart is pistachio nuts with cream. Spread it on the donut. (You can use the Kunafa donuts in one layer only, or you can put two pieces on top of each other with a few kunafa between them).
11. Spread more syrup and pistachios on the donuts, and serve.
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