This is a traditional Egyptian dessert that is very popular in all Middle Eastern countries, especially during Ramadan. It is made of puff pastry / croissant and is almost similar to bread pudding, but without any eggs. It is very simple to prepare where all you need is to pour thickened milk over some shredded croissant, followed by some cream, coconut and chopped nuts. It is then baked till done.
Can be enjoyed hot or cold. I prefer the latter one. So here is my version where I added some khoya and flavoured it with cardamom powder and some rose water instead of the usual vanilla essence that is used. So check out a quick step by step pictorial recipe to prepare it.
- 2 sweet croissant
- 1 & 1/2 - 2 cups evaporated milk / thickened milk
- 2-3 tbsp. khoya (opt)
- 3 tbsp. sugar (powdered) or as required
- 1/4 cup cream
- 1/4 cup fresh grated coconut
- 2 tbsp. butter
- 1/4 tsp. cardamom powder
- 1 tbsp. rose water
- 2 tbsp. each of chopped pistachios, almonds, raisins & pomegranate pearls
Mix together the cream and 1 tbsp. sugar. Keep aside. Shred the croissant into medium size pieces.
In a pan heat the milk, 2 tbsp. sugar, butter, cardamom powder and rose water.
Arrange the shredded croissants and the khoya in a baking dish.
Pour the milk mixture on top of the croissant, followed by the coconut and then the cream.
Sprinkle the nuts and raisins and bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the surface turns slightly brown.
Bring it to a room temperature and refrigerate for some time. Garnish with the pomegranate pearls and enjoy chilled.
Arrange shredded croissants & khoya in a baking dish.
Pour milk mixture on top of the croissant,
followed by the cream & coconut.
Sprinkle nuts and raisins.
Bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the
surface turns slightly brown.
Bring to room temperature & refrigerate for some time.
Garnish with pomegranate pearls & enjoy chilled.
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