This month Mena's Cooking Club, I am travelling to Jordan, our host Evelyne from Cheap Ethnic Eatz choose this recipe
Knafeh is a baked Arabic dessert made with phyllo pastry shreds ie is a thin noodles or vermicelli as a base. Kunafeh is an Arabic and Middle Eastern dish. Very popular in Saudi Arabia around Ramadan After baking the crust, it is soaked in rose water flavored sugar syrup. Since, this phyllo pastry shreds is not availabel in India, and just wanted to try this recipe , found a novel idea of making it. I used fine roasted vermicelli and for the filling used khoya and rabri. But let me tell you that this dessert was delicious! We simply loved it. When served hot or at room temperature, knafeh is soaked in sugar syrup.
Ingredients400 Grams Roasted Vermicelli 100 Grams Butter - melted
25 Grams Pure Ghee
200 Grams Unsweetened Rabri - Homemade
200 Grams Khoya / Mawa- Homedmade
1/2 Cup Milk
1 Cup Sugar
Melt the butter and ghee together and keep aside.
Break vermicelli into pieces and pour butter on it and with your hands mix well till the vermicelli is coated.
In a baking dish press half the quantity of this vermicelli, press to make a firm base especially to edges with thumb.
Cook khoya, rabri and milk on a slow flame till it just strats to bubble.
Pour this mixture over the base evenly taking care that is does flow from the edge or the knafeh with get burnt at the edges. Then again top with another layer of vermicelli and again press well.
Bake at 180 degree C for 20 minutes.
Take out of oven and pour sugar syrup while hot.
Let it cool, cut in to squares and serve. This tasted so awesome that we enjoyed this dessert.
Labels : Sweets & Desserts, Continental Cuisine, Mena Cooking Club, Jordan
200 Grams Unsweetened Rabri - Homemade
200 Grams Khoya / Mawa- Homedmade
1/2 Cup Milk
1 Cup Sugar
1/2 Cup Water
Method
Method
In a sauce pan add the sugar and water and cook it till it turn into a thick syrup. Keep aside.
Melt the butter and ghee together and keep aside.
Break vermicelli into pieces and pour butter on it and with your hands mix well till the vermicelli is coated.
In a baking dish press half the quantity of this vermicelli, press to make a firm base especially to edges with thumb.
Cook khoya, rabri and milk on a slow flame till it just strats to bubble.
Pour this mixture over the base evenly taking care that is does flow from the edge or the knafeh with get burnt at the edges. Then again top with another layer of vermicelli and again press well.
Bake at 180 degree C for 20 minutes.
Take out of oven and pour sugar syrup while hot.
Let it cool, cut in to squares and serve. This tasted so awesome that we enjoyed this dessert.
Labels : Sweets & Desserts, Continental Cuisine, Mena Cooking Club, Jordan
I liked how you adapted the recipe and it looks just like knafe!
ReplyDeleteWow, you made several of the recipes! They all look fantastic, thanks for your step-by-step pics.
ReplyDeleteAll of yu had me craving kunafa tonight and I had my husband bring me some home. He likes the cheese one and me the qashta. This looks great and you're right it's nice hot or at room temp.
ReplyDeletelooks delicious ,i love how you desified knefah ,amazing!!
ReplyDeletelove the indian twist to the kunafeh...
ReplyDeleteIf I had had more time I wanted to make this one, your knafeh looks just awesome and love how you adapted. Thanks for participating!
ReplyDeleteThis looks great! I thought knafe was a very difficult recipe but this makes it seem very do-able. Thank you!
ReplyDelete