Name: KUNAFA WITH MANGO COTTAGE CHEESE CREAM recipe by Shalu Jain at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1415
Ingredients: For the Dough; Ready made Kataifi dough - 500grams; Butter - 200 grams; Sugar - 2 tablespoon; Rose water - 1 tablespoon; For the Syrup; Sugar - 2.5 cups; Water - 1.5 cups; Lemon juice - 1 teaspoon; Rose water - 1 teaspoon; Saffron few strands; For the Mango Cream(ICING); Cottage Cheese or Paneer-1 cup; Mango pulp - ½ cup; Icing sugar - ½ cup; Thandai Powder - 2 teaspoon; Whipping Cream Powder - 1 packet; Cream - ½ cup; FOR GARNISH; Pistachios crushed - 2 tablespoon; Dried Rose Petals - 2 tablespoon

ABOUT KUNAFA WITH MANGO COTTAGE CHEESE CREAM RECIPE

"May the Spirit of Ramadan stay in our heart and illuminate our soul from within" Ramadan Kareem!!!!! I wanted to make something extra special to show the spirit of Ramadan. Something which just gives you a pious feeling and takes you to another serene world. And so I thought of making KUNAFA- a quintessential Arabic Dessert. Kunafa is made by baking Kataifi dough which is easily available in any supermarket. Generally the center layer is of cheese. My twist here is that instead of giving it a cheesy centre I made a cream of Low fat home made cottage cheese 'paneer' and Mango. And to my surprise this creamy icing was super yummmm and flavorful.

Ingredients Serving: 1415

For the Dough
Ready made Kataifi dough - 500grams
Butter - 200 grams
Sugar - 2 tablespoon
Rose water - 1 tablespoon
For the Syrup
Sugar - 2.5 cups
Water - 1.5 cups
Lemon juice - 1 teaspoon
Rose water - 1 teaspoon
Saffron few strands
For the Mango Cream(ICING)
Cottage Cheese or Paneer-1 cup
Mango pulp - ½ cup
Icing sugar - ½ cup
Thandai Powder - 2 teaspoon
Whipping Cream Powder - 1 packet
Cream - ½ cup
FOR GARNISH
Pistachios crushed - 2 tablespoon
Dried Rose Petals - 2 tablespoon

Instructions

Start by making Syrup and Cream simultaneously.
Make sugar syrup by boiling water and sugar. When the sugar has dissolved, boil for 3 to 4 minutes and switch off the flame and add lemon juice.
Add in Saffron strands and rose water too. Set aside this sugar syrup.
With the help of hand blender blend together all the ingredients for the Mango Cream.
Keep this Icing in the Fridge.
Now sugar syrup and mango cream are ready.
Preheat the oven at 180*c for 15 minutes.
In the meanwhile lets prepare the dough.
In a large bowl, loosen the kataifi dough.
Melt the butter and add this to the kataifi dough slowly while breaking and separating the strands. Add in the Sugar and rose water to the kataifi and mix thoroughly.
Grease the dish in which you want to bake the Kunafa. Spread a layer of the prepared kunafa dough. Press it a little bit and spread some more dough.
I wanted a Crescent Moon shape so I took dough and arranged it in a springform tin in Crescent moon and star shape.
Apart from this I used two more pans. 9" round pans of 2" height.
When your pans are ready and the oven is preheated put the trays in the oven.
Let the kunafa bake at 180*c for about 20-25 minutes or until lightly golden in color. (Note: the reverse side will be more golden when you turn it out.)
Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
When it is completely cooled put some Mango Cream on the Kunafa. Garnish with Crushed Pistas and Rose petals. Enjoy!!!!!

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