FJ Phoenix

Chocolate Kunafa 😍

If you want something to satisfy your sweet tooth, you must try this Kunafa recipe. It is an iconic, devilishly delicious Middle Eastern dessert, made with shredded Kataifi, creamy filling and soaked in condensed milk.

what is kunafe?
So it’s time to check on some traditional recipes. Have you ever felt the incredible taste of cream in some traditional recipes? Well, the Kunafa recipe should be your starting point. The Kunafa, also known as Kanafeh or Knafeh, is a popular dessert in the Middle East and commonly eaten in the Arab world. It is popularly consumed during the Muslim Ramadan period. However, it is a nice dessert one can consume at any time of the year.

It comes in different shapes and fillings (cheese, chocolate, fruits etc) to satisfy your taste bud. The orange-coloured dessert is not only exceptional in appearance, but also in its tangy, sweet taste. The yummy and nutritious delicacy is even a source of income for some individuals. The Kunafa is prepared by stuffing cream , milk and other dairy products into two layers of shredded phyllo (kataifi) and subsequently baking it. It is best served hot. Just like pizzas, it is often prepared in big rounds and then cut into sizes so everyone can have a bite.

You can garnish the dessert with pistachios, cinnamon or powdered sugar, and enjoy it with tea. The Kunafa is a highly nutritious dessert.

Nutritious and flavourful Beetroot Halwa/Sweet

Beetroots are rich in iron, vitamin A and zinc. They can be used in salads, soups, stir-fries, cutlets and even rice. Here I’ve used beetroot to make the dessert ‘halwa’. Beetroot Halwa is a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes.Preparing this delicious dessert at home in traditional way is very simple and requires just this ingredients .It is a delicious and healthy sweet with beetroot, milk, ghee, and honey. However, this Beetroot Halwa Recipe doesn’t stop there; it makes it even tastier and aromatic by adding cardamom, ghee and roasted cashews and it's really easier to prepare .

To make a vegan version of this recipe you can replace dairy milk with coconut milk. Just cook the beetroot in water. You can even cook it in a pressure cooker for 5 – 6 whistles. Once the beetroot has softened completely and the water has evaporated, add thick coconut milk to it and cook on low flame, stirring occasionally. Coconut milk may curdle if heated on high flame. To avoid that, cook it on low or medium flame and keep stirring.Turn off the flame and garnish with chopped pistachios and almonds.
Enjoy eating ❤️