بدون قلي بدون فرن حلويات رمضان كنافة بالقشطة و حلى السرايا اللذيذ

Ingredients

• 500 g Kunafa Dough (shredded, cut into small pieces)
• 3 Tbsp Ghee (or melted unsalted butter)
• 1.25 cup Simple Syrup (prepared with sugar, water, butter and rose water (see syrup instructions))
• 0.5 cup Sugar (for milk‑pudding layer)
• 0.25 cup All‑Purpose Flour (helps thicken the milk layer)
• 0.5 cup Cornstarch (for milk‑pudding layer)
• 1 L Milk (whole milk gives best richness)
• 1 Tbsp Unsalted Butter (for milk‑pudding layer)
• 1 Tbsp Rose Water (Blossom Water) (adds classic fragrance)
• 1 cup Sugar (for simple syrup)
• 2.25 cup Water (hot water for syrup)
• 1 tsp Butter (for syrup)
• 1 Tbsp Rose Water (or Cardamom) (flavor for syrup)
• 1.5 cup Semolina (Fine) (for optional cream topping)
• 2 Tbsp Sugar (for semolina layer)
• 7 Tbsp Cornstarch (for semolina layer)
• 3.5 cup Milk (cold, for semolina layer)
• 1 can Heavy Cream (approx 400 ml, can substitute with 1 Tbsp butter + 1/4 cup milk)
• 1 tsp Vanilla Extract (for semolina cream)
• 1 Tbsp Rose Water (for semolina cream)

Instructions

1. Prepare Simple Syrup

   In a medium saucepan combine 1 cup sugar and 2 ¼ cups hot water. Stir over medium heat until sugar dissolves, then add 1 tsp butter and 1 Tbsp rose water (or ground cardamom). Bring to a gentle boil, then remove from heat and let cool.

   Time: PT10M

2. Toast Kunafa

   Heat 3 Tbsp ghee in a large non‑stick skillet over low heat. Add the 500 g shredded kunafa, stirring continuously to prevent burning. Cook until the pieces turn golden brown and become fragrant, about 5 minutes.

   Time: PT5M

3. Combine Kunafa with Syrup

   Turn off the heat and immediately drizzle the prepared 1 ¼ cup syrup over the toasted kunafa. Stir quickly to coat every strand evenly.

   Time: PT2M

4. Transfer Kunafa to Tray

   Spread half of the syrup‑coated kunafa evenly in the 30 cm round tray, pressing gently to create a compact base.

   Time: PT2M

5. Make Milk‑Pudding Layer

   In a clean saucepan whisk together ½ cup sugar, ¼ cup flour, ½ cup cornstarch, and 1 L cold milk until smooth. Heat over medium, stirring constantly, until the mixture thickens and reaches a gentle boil (about 8‑10 minutes). Remove from heat, stir in 1 Tbsp butter and 1 Tbsp rose water.

   Time: PT12M

6. Add Milk‑Pudding Over Kunafa

   Pour the hot milk‑pudding directly over the first kunafa layer, spreading it evenly. Let it sit for 2 minutes.

   Time: PT2M

7. Top with Remaining Kunafa

   Gently spread the remaining toasted kunafa over the milk‑pudding, pressing lightly to create a uniform top layer.

   Time: PT3M

8. Cool at Room Temperature

   Allow the assembled kunafa to cool to room temperature (about 10‑15 minutes). It will set as it cools.

   Time: PT15M

9. Prepare Optional Semolina Cream Topping

   While the kunafa cools, whisk together 2 Tbsp sugar, 7 Tbsp cornstarch, and 3½ cups cold milk until smooth. Heat over medium, stirring continuously, until thick and boiling (≈5 min). Remove from heat, stir in 1 can heavy cream (or 1 Tbsp butter + ¼ cup milk), 1 tsp vanilla extract, and 1 Tbsp rose water. Quickly pour the creamy mixture over the cooled kunafa, spreading evenly.

   Time: PT10M

10. Chill Before Serving

    Refrigerate the finished kunafa for at least 2 hours to allow all layers to set firmly.

    Time: PT2H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kunafa Dough: Shredded phyllo dough
• Instead of Ghee: Unsalted butter
• Instead of Simple Syrup: Honey, Agave syrup
• Instead of Sugar: Coconut sugar
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Arrowroot powder
• Instead of Milk: 2% milk, Almond milk (will change flavor)
• Instead of Unsalted Butter: Ghee
• Instead of Rose Water (Blossom Water): Orange blossom water, Cardamom essence
• Instead of Sugar: Coconut sugar
• Instead of Butter: Ghee
• Instead of Rose Water (or Cardamom): Orange blossom water
• Instead of Semolina (Fine): Coarse cornmeal
• Instead of Cornstarch: Arrowroot powder
• Instead of Milk: Almond milk
• Instead of Heavy Cream: Whipping cream, Butter + milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Rose Water: Orange blossom water

Equipment Needed

• Large Non‑Stick Skillet
• Medium Saucepan
• 30 cm Round Baking Tray
• Mixing Bowls
• Whisk
• Spatula
• Measuring Cups and Spoons
• Stove

Critical Steps — Do Not Skip

• Stir kunafa continuously while toasting to prevent burning.
• Distribute syrup evenly while the kunafa is still hot.
• Whisk the milk‑pudding mixture without lumps and cook until thick.
• Work quickly when pouring the semolina‑cream topping; it hardens rapidly.

Chef Tips from the Video

• Use high‑quality rose water for authentic fragrance; a little goes a long way.
• For a crispier bottom, pre‑heat the tray in the oven for 2 minutes before adding the first kunafa layer.
• Gently press the top kunafa layer with the back of a spoon to avoid crushing the milk‑pudding.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Can sit at room temperature for up to 4 hours before it becomes soggy.

Make-Ahead Tips

• Prepare the simple syrup a day ahead and store in the fridge.
• The milk‑pudding can be made in advance; reheat gently before assembling.
• Assemble the kunafa without the optional semolina topping, then add the topping just before serving.

Frequently Asked Questions