Kunafa With Mango Cottage Cheese Cream Recipe

  • To begin making Kunafa With Mango Cottage Cheese Cream Recipe, start by making the  Syrup and the mango Cream.

  • Make sugar syrup by boiling water and sugar. When the sugar has dissolved, boil for 3 to 4 minutes and switch off the flame and add lemon juice. Add in Saffron strands and rose water to the sugar syrup. Set aside to cool completely.

  • With the help of hand blender, blend together all the ingredients listed under *for the Mango Cream till very well combined and keep this Icing in the Fridge.

  • Preheat the oven at 180 degree Celsius for 15 minutes.

  • In the meanwhile, prepare the dough by loosening kataifi dough in a large bowl.

  • Melt the butter and add this to the kataifi dough slowly, while breaking and separating its strands.

  • Add in the sugar and rose water to the kataifi to mix thoroughly, to get kunafa dough.

  • Grease the dish in which you want to bake the kunafa for Kunafa With Mango Cottage Cheese Cream Recipe. Spread a layer of the prepared kunafa dough. Press it a little bit and spread some more dough.

  • I wanted a Crescent Moon shape so I took dough and arranged it in a spring form pan in crescent moon and star shape. I also used 2 more spring form pans for utilizing the rest of the dough.

  • Put the prepared pans in the preheated oven and let the kunafa bake at 180 degree Celsius for about 20-25 minutes or until lightly golden in color. The bottom side will be more golden brown when you flip it.

  • Immediately pour cold sugar syrup evenly over the hot kunafa. Let it cool completely at room temperature. Invert onto a serving plate.

  • When it is completely cooled put sufficient Mango Cream on the Kunafa. Garnish with Crushed Pistachios and Rose petals.

  • Serve Kunafa With Mango Cottage Cheese Cream as a desert along with a meal of Foxtail Millet Pilaf Delicious Spinach Falafels and Okra Bamia .

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