Kunafa is the main dessert in the month of Ramadan that almost everyone eats during this month.
And today I will share with you the fastest and best way to make kunafa without any effort and also without syrup.
It is very easy and very tasty and also very tasty.
Ramadan Kunafa With Biscoff Cookie Butter – 10 Min
INGREDIENTS
- Half kilo chopped kunafa
- 4 tablespoons icing sugar
- 1 cup melted ghee or butter (200 grams)
- 7 tablespoons Biscoff Cookie Butter
- quarter cup milk
- 500ml whipping cream for sweet desserts
INSTRUCTIONS
- In a large plate, put the chopped kunafa and sprinkle it with icing sugar , then mix it well
- Add the ghee and stir the kunafa well
- In a frying pan on the fire, put the kunafa and stir it very well (until it takes on a golden color).
- After continuous stirring, this becomes the shape of the kunafa (if you find there are still large kunafa pieces, you can chop them once to make them soft)
- In a small bowl, add 3 tablespoons of lotus butter and a quarter cup of milk, and stir well
- Add the lotus butter and milk to the kunafa and mix them well
- Put the whipping cream in a large cup and mix it with a mixer
- In a large bowl, put the whipped cream and add 4 tablespoons of Lotus Butter
- Mix the cream with the butter well
- Bring a deep plate to serve – add the first layer of kunafa and press it well
- Put the cream in the second layer, then add Konafa again until the quantity is complete
- In the last layer, divide it into two halves (cream + kunafa).
- Garnish the kunafa with a little lotus butter
- The final look of kunafa with lotus butter
NOTES
Konafa can be eaten directly, but I prefer to put it in the refrigerator for a bit
Personally, I prepare it before Iftar in Ramadan and eat it at night
Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.
Ramadan Kunafa With Biscoff Cookie Butter - 10 Min Recipe
Ramadan Kunafa With Biscoff Cookie Butter - 10 Min Recipe
Equipment
- serving dishes
- Wooden spoon
- cooking tray
Ingredients
- Half kilo chopped kunafa
- 4 tablespoons icing sugar
- 1 cup melted ghee or butter (200 grams)
- 7 tablespoons Biscoff Cookie Butter
- quarter cup milk
- 500ml whipping cream for sweet desserts
Instructions
- In a large plate, put the chopped kunafa and sprinkle it with icing sugar , then mix it well
- Add the ghee and stir the kunafa well
- In a frying pan on the fire, put the kunafa and stir it very well (until it takes on a golden color).
- After continuous stirring, this becomes the shape of the kunafa (if you find there are still large kunafa pieces, you can chop them once to make them soft)
- In a small bowl, add 3 tablespoons of lotus butter and a quarter cup of milk, and stir well
- Add the lotus butter and milk to the kunafa and mix them well
- Put the whipping cream in a large cup and mix it with a mixer
- In a large bowl, put the whipped cream and add 4 tablespoons of Lotus Butter
- Mix the cream with the butter well
- Bring a deep plate to serve - add the first layer of kunafa and press it well
- Put the cream in the second layer, then add Konafa again until the quantity is complete
- In the last layer, divide it into two halves (cream + kunafa).
- Garnish the kunafa with a little lotus butter
- The final look of kunafa with lotus butter
Notes
Konafa can be eaten directly, but I prefer to put it in the refrigerator for a bit
Personally, I prepare it before Iftar in Ramadan and eat it at night
Resource: Kunafa With Biscoff
