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.😜 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 do it. A kunafa recipe with condensed milk, if you will!
What is kataifi?
Kataifi is a shredded filo pastry that resembles vermicelli (but is not). Call it kataifi, kadayıf, knafeh, kadaif, kanafe, kenafeh, konafah, kunafeh…all are the same! I am calling this Kataifi truffle because the world associates kunafa only with the cream-filled syrup-soaked sweet pastry. If you are lucky, you may find fresh kataifi dough in 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 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 mixture 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.
If you have more kunafa dough to use up, then do give my Ekmek Kataifi recipe a try - it sure is a showstopper dessert!
📖 Recipe Card
Sweet Kataifi Truffles
Ingredients
- 250g kunafa dough, approx.
- 4 tablespoons melted ghee, divided
- ½ tin sweetened condensed milk, (half of 397g tin)
- 4 tablespoons slivered almonds
- 1 teaspoon cardamom powder
- ½ teaspoon rose water, optional
- chopped pistachios, for garnish (optional)
Instructions
- Crush the kataifi dough while still frozen to make it easier to stir and roast. If using thawed or fresh dough, use a chopper or processor to smaller strands.
- Heat 2 tablespoons of ghee in a deep pot on low to medium flame and roast the kataifi until golden brown.
- Reduce the flame to the lowest and pour sweetened condensed milk, chopped nuts, cardamom powder, rose water (if using) and the remaining ghee.
- Mix thoroughly and switch off. Remove 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.
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