Vanilla Ashoura with Konafa Crisps
Konafa is a Ramadan essential, but add it with Ashoura and you’ll get a delightful mix of konafa, nuts and grains. Give this recipe a try – you’ll be glad you did!
Ingredients
Vanilla Ashoura with Konafa Crisps
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E£0.0
The Konafa:
Konafa
/g
200.0 g
0%
Sugar
/g
50.0 g
0%
Butter, melted
/g
50.0 g
0%
The Aashoura:
Milk
/l
2.0 l
0%
Cooked wheat
/g
300.0 g
0%
Carte D'or Vanille Mousse (6x1Kg)
/g
500.0 g
0%
257
loyalty points
Salted pistachios, crushed
/g
200.0 g
0%
Cinnamon, powder
/g
1.0 g
0%
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The Konafa:
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Konafa 200.0 g
-
Sugar 50.0 g
-
Butter, melted 50.0 g
The Aashoura:
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Milk 2.0 l
-
Cooked wheat 300.0 g
-
Salted pistachios, crushed 200.0 g
-
Cinnamon, powder 1.0 g
Preparation
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The Konafa:
- Tear the konafa into threads and mix it with the sugar. Add 50g melted butter and spread it in a single layer.
- In a large pan, bake the konafa in the oven at 180ºC for 4 minutes, until it's golden color.
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The Aashoura:
- Heat the 2L of milk and add the wheat to cook for 5 minutes.
- Add 500g of Carte D'or Vanille Mousse to the milk and wheat, mix it well.
- Pour the mix into the serving plates and allow to cool down.
- Top it with the baked konafa and sprinkle with the salted pistachio.
