Othmaliye Bil - Kishta
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- 1 Cup = 200ml
- Condensed milk – ½ can (half of 400 gram can)
- Water – 1 cup
- Corn flour – 2 tbsp
- Kunafa dough – 250 gram
- Unsalted butter – 150 gram (melted)
- Sugar – 1 cup
- Water – 1 ½ cup
- Lemon juice – 1 tsp
- Orange blossom water – 1 tsp
- Rose water – ½ tsp
- Pistachio (powdered) – 3 tbsp
- In a heavy bottomed pan, combine together condensed milk, 1 cup water and corn flour without lumps. Heat this over medium flame and bring to boil stirring continuously. Reduce the flame and cook for another 5 – 6 minutes till thick. Remove from flame and cool it completely in the refrigerator when warm. Keep it ready.
- In another sauce pan, boil together sugar, 1 ¼ cup water. Reduce the flame and add lemon juice. Boil for another 6 – 8 minutes over low flame. add rose water and orange blossom water and remove from flame.
- Thaw the kunafa dough to room temperature. Take it without breaking. Take little by little long strands and roll it lightly to get small round in shape like a nest. Place it in a greased cupcake pan or mini cheesecake pan. Press lightly at the center to make an indentation (like a nest).
- Pour little by little melted butter over the kunafa nests.
- Preheat the oven to 200 degree and bake it for about 16 – 18 minutes or till golden colour. Remove from the oven and let it cool for about 10 minutes.
- Dip these kunafa nests one by one in the prepared sugar syrup. Fill each kunafa nests with the cooled condensed milk cream filling. Top it with powdered pistachio and serve.
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