Vanilla Ashoura with Konafa Crisps

Name: Vanilla Ashoura with Konafa Crisps
Yield: 10
Ingredients: 200.0g Konafa; 50.0g Sugar; 50.0g Butter, melted; 2.0l Milk; 300.0g Cooked wheat; 500.0g Carte D'or Vanille Mousse (6x1Kg); 200.0g Salted pistachios, crushed; 1.0g Cinnamon, powder

Vanilla Ashoura with Konafa Crisps – - Recipe

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!

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The Konafa:

Konafa 200.0 g
Sugar 50.0 g
Butter, melted 50.0 g

The Aashoura:

Milk 2.0 l
Cooked wheat 300.0 g
Carte D'or Vanille Mousse (6x1Kg) 500.0 g
Carte D'or Vanille Mousse (6x1Kg)

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Paper Bag 1,767.00 EGP

6 x 1 Kg 5,301.00 EGP

Carte D'or Vanille Mousse (6x1Kg) added to cart

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Salted pistachios, crushed 200.0 g
Cinnamon, powder 1.0 g

Desserts

Arabic Cuisine

Vegeterian

Ramadan

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!

...

Preparation

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.
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.