How to make Arabic konafa, a delicious dessert


Arabic konafa

*Preparation time 10 minutes 
*Cooking time 30 minutes
 *Number of servings Six to eight people

The components

Half a teaspoon of liquid vanilla. Two cups of milk. A cup of fine powdered sugar. Two tablespoons of starch. A cup of soft ghee. Five hundred grams of kunafa. Shera (Qatar) to apply.

Method of preparation

 Preheat the oven to a temperature of one hundred and eighty degrees Celsius, then install the middle grill and prepare a mold with a hole in the middle.

 Put the kunafa, ghee and sugar in a deep plate and gently stir the kunafa to mix it with the ghee and sugar with your fingertips, taking care not to cut it and keep the threads together. 

He took two-thirds of the amount of kunafa and put it in the mold to cover the bottom and edges, while trying to make a hole in the kunafa without reaching the bottom. 

Pour the cream gently in the middle so that it does not reach the bottom. Spread the rest of the kunafa over the cream until it is completely covered without pressing it. 

Place the kunafa in the oven for thirty minutes, until the cream becomes firm and the color of the kunafa turns a dark golden brown. 

We take out the kunafa from the oven and turn it on a flat plate, distribute the syrup on it and serve it warm or cold.

Preparation of the cream

 Put the milk, starch and vanilla in a medium-sized, heavy-bottomed saucepan and stir with the rack of the hand until the starch dissolves. Put the saucepan over a medium heat and stir with a wooden spoon until the milk boils and forms. A firm cream that can be used directly.

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