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The Konafa:

  • Konafa 200 g
  • Sugar 50 g
  • Butter, melted 50 g

The Aashoura:

  1. 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.
  2. 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.
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