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
The Konafa:
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Konafa 200.0 g
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Sugar 50.0 g
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Butter, melted 50.0 g
The Aashoura:
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Milk 2.0 l
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Cooked wheat 300.0 g
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Salted pistachios, crushed 200.0 g
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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.
