Kunafa With Mango Cottage Cheese Cream Recipe
It is a quintessential Arabic Dessert which is made by baking Kataifi dough. Golden baked Kataifi dough is topped with delicious creamy mango and paneer cream topping to make a delectable dessert which can be served at any special occasion.
"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 With Mango Cottage Cheese Cream Recipe- a quintessential Arabic Dessert. Kunafa is made by baking Kataifi dough which is easily available in many supermarkets. Generally, the center layer is made of cheese. My twist here is that instead of giving it a cheesy center I made a cream of Low fat with homemade cottage cheese (paneer) and Mango. And to my surprise, this creamy icing was super yummy and flavorful.
Serve Kunafa With Mango Cottage Cheese Cream as a desert along with a meal of Foxtail Millet Pilaf , Delicious Spinach Falafels and Okra Bamia .
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10 M
60 M
70 M
4 Servings
Ingredients
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Ingredients for the Dough
- 500 grams Kataifi dough , ready made
- 200 grams Butter (Salted)
- 2 tablespoons Sugar
- 1 tablespoon Rose water Ingredients for the Syrup
- 2-1/2 cups Sugar
- 1-1/2 cups Water
- 1 teaspoon Lemon juice
- 1 teaspoon Rose water
- Saffron strands , few Ingredients for the Mango Cream (ICING)
- 1 cup Paneer (Homemade Cottage Cheese)
- 1/2 cup Mango Pulp (Puree)
- 1/2 cup Icing Sugar
- 2 teaspoons Thandai Masala
- 50 grams Heavy whipping cream
- 1/2 cup Fresh cream Ingredients for Garnish
- 2 tablespoons Pistachios , crushed
- 2 tablespoons Dried rose petals
How to make Kunafa With Mango Cottage Cheese Cream Recipe
To begin making Kunafa With Mango Cottage Cheese Cream Recipe, start by making the Syrup and the mango Cream.
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 to the sugar syrup. Set aside to cool completely.
With the help of hand blender, blend together all the ingredients listed under *for the Mango Cream till very well combined and keep this Icing in the Fridge.
Preheat the oven at 180 degree Celsius for 15 minutes.
In the meanwhile, prepare the dough by loosening kataifi dough in a large bowl.
Melt the butter and add this to the kataifi dough slowly, while breaking and separating its strands.
Add in the sugar and rose water to the kataifi to mix thoroughly, to get kunafa dough.
Grease the dish in which you want to bake the kunafa for Kunafa With Mango Cottage Cheese Cream Recipe. 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 spring form pan in crescent moon and star shape. I also used 2 more spring form pans for utilizing the rest of the dough.
Put the prepared pans in the preheated oven and let the kunafa bake at 180 degree Celsius for about 20-25 minutes or until lightly golden in color. The bottom side will be more golden brown when you flip it.
Immediately pour cold sugar syrup evenly over the hot kunafa. Let it cool completely at room temperature. Invert onto a serving plate.
When it is completely cooled put sufficient Mango Cream on the Kunafa. Garnish with Crushed Pistachios and Rose petals.
Serve Kunafa With Mango Cottage Cheese Cream as a desert along with a meal of Foxtail Millet Pilaf , Delicious Spinach Falafels and Okra Bamia .
