Easy cardamom flavoured sweet kataifi truffles made with ghee roasted kunafa dough and chopped nuts in warm sweetened condensed milk.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: arabic, middle eastern
Servings: 15truffles
Author: Famidha Ashraf
INGREDIENTS
250g kunafa doughapprox.
4tablespoonsmelted gheedivided
½tinsweetened condensed milk(half of 397g tin)
4tablespoonsslivered almonds
1teaspooncardamom powder
½teaspoonrose wateroptional
chopped pistachiosfor 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.