Kataifi Pudding
Ingredients
- 350 grams Kataifi
- 3 tablespoons of butter
- 5 tablespoons of granulated sugar
- 1 1/2 cups crushed pistachios
For the milk pudding:
- 1 liter of milk
- 4 tablespoons of flour
- 3 tablespoons of cornstarch
- 1 glass of granulated sugar
- 2 teaspoons of vanilla powder
- 1 egg yolk
- 200 heavy cream
Preparation
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Crush the kataifi finely
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Melt the butter in a non-stick pan (or in a large non-stick pan). Add the sugar and kataifi, and fry until they turn golden. Finally, add the pistachios and roast for a while before removing from the heat.
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Place all the ingredients (except the heavy cream and vanilla powder) into a pot and cook, stirring continuously. Three minutes after the milk pudding begins to boil, remove it from the heat and let it cool for 10-15 minutes.
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Add the vanilla powder and heavy cream, and whisk for 4-5 minutes using a mixer until it reaches a smooth consistency.
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Pour half of the kataifi into a 30 cm diameter tray and spread it evenly on the bottom. Pour the prepared milk pudding over it and lay the remaining katafi on top. You can also use individual dessert cups
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Once the dessert cools to room temperature, place it in the refrigerator. Let it rest for 3-4 hours in the refrigerator before serving.