Ingredients :
- For the dough:
- 2 cups white flour, sifted
- 1/2 cup fine semolina
- 1/4 cup liquid milk
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 1 tablespoon vanilla powder
- 1/4 teaspoon salt
- Warm water as needed for the dough
- For the filling:
- 50 g seedless raisins
- 100 gm walnut, coarsely grinded
- 100 grams almonds roasted and coarsely grinded
- 100 grams hazelnut roasted and coarsely grinded
- 100 grams peanuts roasted and coarsely grinded
- 100 grams Coconut grated fine
- 1/2 cup white sugar fine-grained
- 1 tablespoon cinnamon powder
- For surface buttering:
- 2 tablespoons unsalted melted butter
- For Baking tray buttering:
- 1 tablespoon unsalted soft butter
- For the syrup:
- 3 cups white sugar
- 11/2 cups water
- 1 teaspoon fresh lemon juice
- Requirements: Thick ,flat & non-adherent pan
Method :
- First, prepare syrup in the usual way, boil water and sugar together for 7 minutes, then add the lemon juice and let it boil 3 minutes. Remove from the fire and let it cool completely
- Mix the dough ingredients all together except water and then add the water gradually until you compose a dense liquid dough. Then cover it and leave an hour in a warm place to rest.
- Heat the thick pan over high heat and then reduce the fire to low. Pour half a cup of the dough into the pan to form the desired size circle and leave two minutes to the surface to dry. Remove from the pan and put them on a piece of cloth to cool down and so on until you finish the quantity.
- Mix all the filling ingredients together and then fill katayef with appropriate quantity of nuts mix. Close them to make a half circle.
- Stuffed katayef are placed apparted in the buttered baking tray and then butter katayef from both sides with melted butter
- Heat the oven at 240 degree Celsius with the heat from bottom and top. Place the try on the middle shelf for 30 minutes until done.
- Pour the cold syrup on hot karayef then serve hot or cold
0 komentar:
Posting Komentar