Desserts
Kanafeh with Cream
Kanafeh is one of the finest Arabic desserts. Here is a detailed home recipe for Kanafeh with cream.
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
Recipe story
\r\n
\r\n\r\n
\r\n\r\n \r\n\r\nIngredients:\r\n\r\n1 kg fine semolina\r\n\r\n200 g powdered milk\r\n\r\n200 g flour\r\n\r\n1 tablespoon baking powder\r\n\r\n800 ml water\r\n\r\n200 g ghee\r\n\r\n1 cup syrup\r\n\r\nPistachios for garnish\r\n\r\n \r\n \r\n \r\nPreparation::\r\n\r\nWe mix the semolina, flour, milk, and baking powder, then add the water and continue mixing. Let the batter rest about a quarter of an hour, then place it in a pan and bake in the oven until the water evaporates without changing color.\r\n\r\nGrind the knafeh crumble in a blender and sift it twice.\r\n\r\nUse two circular pans, one slightly larger than the other. Grease the pans with ghee and dust with a small amount of knafeh crumble, then distribute the crumble so that it rises about 1 cm in each pan, pressing firmly to bind.\r\n\r\nPlace the pans on the stove over high heat and rotate them continuously until their edges turn brown; at that point the crumble has taken on the desired golden color.\r\n\r\nWhen the knafeh crumble has completely cooled, spread the cream on the smaller pan, then flip the second pan on top after drizzling it with syrup.\r\n\r\n \r\nDrizzle extra syrup over the prepared ban? and decorate with a little cream and pistachios.\r\n\r\n \r\n \r\nRecipe and preparation for Kanafeh with Cream from a friend and chef at Shou Tabkhin Today:\r\n\r\n Um Taha Al-Hamawi \r\n\r\nClick the name to visit her page and see her delicious recipes\r\n
For an authentic cheese kanafeh recipe, click here: Original Cheese Kanafeh
\r\n#Recipe #Recipes #Dessert #Kanafeh #Kanafeh_with_Cream #Knafeh_crumbs #Shou_Tabkhin_Today#\r\n \r\n \r\n
Ingredients
- 1 kilogram fine semolina
- 200 grams powdered milk
- 200 grams flour
- 1 tablespoon baking powder
- 800 ml water
- 200 grams ghee
- 1 cup sugar syrup (qater or shireh)
- Aleppo pistachios for garnish
Method
- Mix the semolina, flour, powdered milk, and baking powder, then add the water and continue mixing. Let the batter rest for about a quarter of an hour (15 minutes), then place it in a baking pan in the oven until the water has evaporated, taking care that its color does not change.Timers: 15 min
- Put the shredded kanafeh strands into a food processor and grind them, then sift them twice consecutively.
- Use two round baking pans, making sure one is slightly larger than the other. Grease the pans with ghee and sprinkle a little of the shredded kanafeh over them, then spread the shredded pastry so it rises about 1 cm in each and press firmly until compact.
- Place the pans on the gas stove over high heat and keep turning them continuously until their edges turn brown; at that point the shredded kanafeh will have acquired the desired golden color.
- When the shredded kanafeh has cooled completely, spread the cream over the smaller pan, then flip the other pan onto it after moistening it with the sugar syrup.
- Pour the sugar syrup over the kanafeh disk and garnish it with a little cream and Aleppo pistachios.
