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1
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.
2
In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add Nestlé® Sweetened Condensed Milk and blossom water.
3
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).
4
Remove the dough from the oven and set aside to cool to a room temperature.
5
Blend the dough in a blender until its smooth then sift using a rough sieve.
6
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.
7
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).
8
Pour the melted cheese to flatten evenly all over the cooked kunafa dough.
9
Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.
10
Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.
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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.
2
In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add Nestlé® Sweetened Condensed Milk and blossom water.
3
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).
4
Remove the dough from the oven and set aside to cool to a room temperature.
5
Blend the dough in a blender until its smooth then sift using a rough sieve.
6
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.
7
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).
8
Pour the melted cheese to flatten evenly all over the cooked kunafa dough.
9
Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.
10
Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.