Easy cardamom flavoured sweet kataifi truffles made with ghee roasted kunafa dough and chopped nuts in warm sweetened condensed milk. An easy dessert made with just five ingredients in less than 15 minutes!
I made this batch of Kataifi truffles to use up an already opened can of sweetened condensed milk and some last bits of kataifi dough from my kunafa mania.😜 Can you say these pictures are from my Yanbu home? I have had this recipe sitting in the drafts for such a long time for no reason other than my brain telling me it is not a great recipe to share on the blog. My heart won yet again... This may not look great but you sure can make it look great with some pop of colour - pistachios! I missed that but you should totally do it. A kunafa recipe with condensed milk, if you will!
What is kataifi?
Kataifi is the Greek name for the shredded filo pastry that resembles vermicelli (but is not). Call it kataifi, kadayıf, knafeh, kadaif, kanafe, kenafeh, konafah, kunafa, kunafeh…all are the same! I am calling this Kataifi truffle because the world associates kunafa only to the cream-filled syrup-soaked sweet pastry. If you are lucky, you may find fresh kataifi dough at your supermarket dairy section. Else, you may find them in the frozen food section.
How to make kataifi truffles?
I have made these truffles using frozen kataifi dough and sweetened condensed milk. You can make these without measuring exactly. In a deep pot just pan roast the shredded kataifi dough with some ghee until golden brown. On the lowest flame, stir in condensed milk enough to bring the mixture to a boil. Add cardamom powder, rose water or orange blossom water or saffron etc... you do you. The final dough will be a bit sticky, but it makes it easy to shape them into balls while still warm. You may garnish each ball with some ground pistachios for a pop of colour. Serve immediately and refrigerate leftovers and serve at room temperature.
Sweet Kataifi Truffles Recipe
INGREDIENTS
- approx. 250g kunafa dough (kataifi)
- 4 tablespoons melted ghee (divided)
- ½ tin of sweetened condensed milk or as required (397g tin)
- 4 tablespoons finely chopped almonds or pistachios
- 1 teaspoon ground cardamom
- ½ teaspoon rose water (optional)
- ground pistachios for garnish (optional but recommended)
METHOD
- Crush or tear the lightly thawed kataifi dough to make it easier to stir and roast.
- Heat 2 tablespoons of ghee in a deep pot on low to medium flame and roast the pastry dough until golden brown.
- Reduce the flame to the lowest and pour sweetened condensed milk, chopped nuts, cardamom powder, rose water (if using), roasted kunafa dough and the remaining ghee.
- Remove the mixture from the heat and set it aside to cool a bit.
- Shape into balls of bite-size, sprinkle some ground pistachio and let cool completely before serving.
- Refrigerate the leftovers, if any in an airtight container.
Dosage: Two a day or one twice a day after the main meal. 😜
I know you all seem to like simple and easy dessert recipes! Here are more truffle recipes that I am sure you will love to make this coming holiday season.
Alrighty, that's all from me today... I hope you love the recipes I am sharing here and if you have any feedback for my work, please let me know in the comments. Thank you.
Did you make this recipe? Let me know!