Eid al-Fitr recipe: knafeh
Eid al-Fitr is an important religious holiday celebrated by Muslims worldwide that marks the end of Ramadan, the Islamic holy month of fasting.
During Eid al-Fitr, Muslims around the world gather together and read out their prayers before they sit for the festive spread and indulge in delicious savouries and sweets.
We are raising a toast to the most delicious sweets and desserts associated with the festive occasion. We have an amazing dessert recipe to make the most of this Eid al-Fitr.
2 cups of sugar
1 tsp rosewater (optional)
1 tsp lemon juice
1 cup cornflour (optional gluten free)
600ml thickened cream
Bring sugar, lemon juice and water to the boil. Put enough water in so that the sugar is covered by about a centimetre. Ensure that the sugar is dissolved. Boil for approximately 10 minutes. Test the consistency by drizzling the syrup on a chilled plate. Add the rosewater at the end, if desired.
Put the cornflakes in a food processor and process until they should be fine enough for crumb but course enough for a bit of texture.
Melt the butter in a pan that will be large enough to fit the cornflakes.
Add the cornflakes, tossing them gently until they are golden brown. Line a 30 cm by 30cm tray with about a third of the toasted cornflakes. Set the other two thirds aside for the top of the knafeh.
NOTE: You could skip this step altogether and simply put knobs of butter on top of the knafeh once completely assembled. Then bake in an oven for 15 minutes, until the butter has melted into the cornflakes.
Mix the milk, cornflour and thickened cream in a pot. Stir as soon as the cornflour is added to the mix, to prevent it from sticking to the bottom and burning. Continute stirring until mixture is thick like custard.
Pour mixture into your tray and top it off with remaining toasted cornflakes.
Let the knafeh set for half an hour.
Serve with sugar syrup.