- 1.5 kg akawi cheese
- 1.5 cups Plain flour
- 1.5 cups fine semolina
- 1 cup Ghee
- 1 tin NESTLÉ Sweetened Condensed Milk
- 1 tablespoon Blossom water
- 3 cups sugar syrup
HOW TO PREPARE
Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.
In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ Sweetened Condensed Milk and blossom water.
Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).
Remove the dough from the oven and set aside to cool to a room temperature.
Blend the dough in a blender until its smooth then sift using a rough sieve.
Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.
Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).
Pour the melted cheese to flatten evenly all over the cooked kunafa dough.
Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.
Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.