Arabic Kunafa - By Chef Swaroop Kale

Ingredients:

Kunafa Dough (Strands) - 250 gms

Salted, Melted Butter - 200 gms

Chopped Pistachios - 1/4 cup

For Filling:

Milk - 1 cup

Corn flour - 2 tsps

Rose Water - 1 tsp

Grated Ricotta Cheese - ½ cup

For Sugar Syrup:

Sugar - 1 ½ cup

Water - 1 cup

Lemon Juice - 1 tsp

Rose Water - 1 tsp

Method:

1. In a saucepan, add sugar and water, boil until it becomes sticky, then add lemon juice. Set aside.

2. Heat milk, add cornflour, whisk vigorously without forming lumps, add rose water, and allow the milk custard to cool completely.

3. For preparing kunafa crust, break the strands of kunafa dough with hands. Add melted butter and mix well with hands to coat the kunafa dough thoroughly. Divide the coated strands into two.

4. Grease a baking pan with butter. Add one half of the kunafa pastry to the bottom and press well into an even layer.

5. Pour the milk pudding and spread it evenly.

6. Add the other half of the kunafa pastry on top and press down gently. Sprinkle chopped pistachios on top. Preheat the oven to 180°C.

7. Place the Arabic Kunafa Pastry in the oven and bake for about 30 to 40 minutes until the top turns brown and crispy.

8. Once the kunafa is baked, allow it to cool and pour half of the sugar syrup on top.

9. Place a plate on top and flip gently. Pour the remaining sugar syrup over the kunafa and add chopped pistachios.

10. Slice and serve the Arabic Sweet Kunafa warm.