Bengal x Levant
Rasmalai kunafa
Crisp golden threads hiding soft rasmalai inside. Your sweet tooth has been warned.
75 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original452kcalsame
7 gproteinsame
1 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer 120 g sugar with the water at a gentle simmer for 6 minutes. Add the saffron and rose water and cool completely.
- 2Whisk the milk, cream, remaining sugar and cornflour cold. Cook on medium heat, stirring, 4 to 5 minutes. Add the cardamom.
- 3Pull the kataifi apart with your fingers and rub the ghee through it. Press half firmly into a 23 cm pan.
- 4Spread the cream over, lay the rasmalai pieces on top, then cover with the remaining kataifi and press gently.
- 5Bake in the oven at 180°C for 35 to 40 minutes.
- 6Pour the cool syrup over the hot kunafa, scatter pistachios and rest 10 minutes. Serve warm.
Serve it like this
Cut a neat wedge and set it upright on a small plate. Spoon a little extra syrup around, scatter pistachio and a few dried rose petals, and serve warm.
