How to make knafeh at home
This middle-eastern knafeh dessert recipe is worth the hype - it's a great dish to impress the family with as an after dinner treat. You can find all the ingredients you’ll need at Coles.
This dessert is particularly timely for those observing Ramadan. Knafeh is a traditional dessert for families during the holy month, and it's common for family recipes for this sweet treat to be handed down through generations.
So here's a toast to the ideal dessert for feasting on this month.
- 2½ cups caster sugar
- 220g packet corn flakes
- 80g butter, melted
- 4 cups milk
- 600ml thickened cream
- ¾ cup semolina
- 1 tbs cornflour
- 1 tsp Queen Natural Rosewater Essence
- 1½ cups grated mozzarella
- 2 oranges, peeled, sliced
¼ cup chopped pistachios
Place 1 1/2 cups of the sugar and 3/4 cup water into a small saucepan over medium heat. Stir until sugar dissolves and mixture boils. Reduce heat to low and simmer for 4 minutes. Remove from heat. Set aside.
Preheat oven to 180°c. Grease a 9-cup capacity baking dish. Pulse corn flakes in a food processor until chopped. Add butter and pulse until combined. Spread and press half the corn flake mixture over the base of prepared baking dish. Refrigerate until required.
Combine milk, cream, remaining sugar, semolina and cornflour in a medium saucepan over medium heat. Stir with a whisk until sugar dissolves and mixture just comes to the boil and thickens. Remove from heat and stir through rosewater essence. Spoon half the custard mixture over the corn flake base. Sprinkle cheese over custard. Spoon remaining custard over cheese. Finish with remaining cornflake crumbs.
Bake for 25 minutes or until golden and just set. Spoon into bowls and serve with orange slices, pistachios and drizzled with syrup.
Let the knafeh set for half an hour.
Prepare to delight the family.
TIP: For another element of authentic flavour, add the finely grated rind of an orange to the syrup.