Sugar Syrup
1 Cup White Sugar
1/2 cup Water
1 tablespoon Lemon Juice
1 teaspoon Orange Blossom Water
Kashta Ingredients
2 cups/500ml Milk
1 tablespoon White Vinegar
1 tablespoon Sugar
2 cups Whipping Cream/Heavy Cream
1 teaspoon Orange Blossom Water
2 tablespoons Cornstarch
1 cup Butter (melted)
1 teaspoon Kanafa Colouring
454gms Kataifi (Shredded Dough)
Crushed Pistachios
Kanafa Balls
Assyrian Dishes © ALL RIGHTS RESERVED.
Directions
Ingredients
Making the sugar syrup
- Place the sugar & water in a saucepan on high heat
- Stir together until the sugar dissolves
- Reduce the heat
- Add the lemon juice & stir
- Add the orange blossom & stir
- Turn off the heat
- Pour into a jar
- Let it cool then refrigerate overnight
Making the cheese
- Add the milk & sugar in a saucepan and mix together on medium heat
- Stir until the sugar dissolves
- Add the vinegar & stir together
- Reduce the heat
- When the milk starts to separate and curdle, turn off the heat
- Pour the curdled cheese in a strainer to strain excess liquid
Making the cream
- Mix some of the whipping cream into the corn starch until a smooth consistency
- Add the remaining whipping cream in a saucepan on medium heat
- Add the cornstarch mixture in the cream
- Mix together until the cream thickens
- Stir in the orange blossom water and turn off the heat
- Pour into a bowl
- Add the strained cheese
- Blend the mixture using a hand held blender
- Cover the cheese with plastic wrap and refrigerate overnight
Making the kanafa balls
- Preheat oven 400F/200C
- Cut the kataifi in pieces & place in a bowl
- Place a teaspoon of the kanafa colouring in the melted butter
- Pour the melted butter in the shredded dough
- Mix the butter & shredded dough with your hands until fully incorporated
- Place some plastic wrap inside an egg cup or small cup
- Place some of the coloured shredded dough in the egg cup
- Flatten to the sides to make a dent in the middle
- Place some kashta in the cup
- Then fill with shredded dough on top
- Close up the plastic wrap & take it out of the cup
- Twist & tighten to make into a ball
- Refrigerate for 20 minutes
- Brush some melted butter in a baking pan
- Uncover the plastic wrap from the kanafa balls
- Place them in the baking pan
- Brush the melted butter on top of the kanafa balls