Knafeh

Tuesday, March 5, 2024

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8
Yield: 1 9x13 inch pan

INGREDIENTS:
1 cup Sugar
¾ cup Water
1 tsp Lime juice
2 cups Milk
¼ cup (50g) Corn Flour
1 tsp Vanilla extract
2 tbsp Sugar
250 g Kunafa Dough
Some grated cheese for filling (optional)
Some chopped pistachios and rose petals for decoration.

DIRECTION:

STEP 1: Prepare the sugar syrup.
STEP 2: Add sugar and water to a saucepan and bring it to a boil.
STEP 3: When all the sugar is dissolved, add the lemon juice and simmer
on low heat for 5 minutes. Switch off the flame and let it cool down.
STEP 4: To prepare the filling, add milk, corn flour, vanilla essence and sugar to a
sauce pan and combine well.
STEP 5: When it reaches a custard consistently, turn off the flame and remove the
heat.
STEP 6: Preheat the Oven at 180C.
STEP 7: Once the pastry has thawed and brought to room temperature, loosely separate the strands and cut it into manageable length.
STEP 8: Now add clarified butter and mix well, making sure all the strands are coated with clarified butter.
STEP 9: Grease a 9x13 inch pan with butter or ghee.
STEP 10: Add some Kunafa dough to the bottom of each mould, press with a glass
to compact.
STEP 11: Add the custard and top with more dough and press lightly.
You can also add some grated cheese on top of the custard (optional)
STEP 12: Bake 15 to 20 minutes OR until they turn beautiful golden brown.
STEP 13: Remove from the oven and add the syrup over the Kunafa.
STEP 14: Set aside and allow them to cool and absorb the syrup for a minimum of
15 minutes before serving.
STEP 15: Decorate with some chopped pistachios and rose petals before serving.

Mohitaa Ganesan, 12-F, Indian Community School Kuwait, Senior