Cut the Kunafa into small bristles in a bowl using kitchen scissors.
Put the ghee or butter in a relatively deep frying pan and melt it if it wasn’t melted previously.
Add the Kunafa to the ghee or butter and fry it until the kunafa is roasted and golden brown.
In a separate pot, add the kunafa and 2 tablespoons of the lotus spread, and mix them well together.
Put the powdered sugar and the whipped cream together in a deep bowl and mix them well together until it is homogeneous.
Add 2 tablespoons of the lotus spread and mix again.
After that, put the mixture in a cream bag to start preparing the dish.
In the serving cups, put a little of the kunafa and add a layer of the cream. Repeat the process until we have 3 layers of kunafa and 2 layers of cream.
Garnish the cups with crushed lotus biscuit and serve it.
Enjoy!
Ingredients
Directions
Cut the Kunafa into small bristles in a bowl using kitchen scissors.
Put the ghee or butter in a relatively deep frying pan and melt it if it wasn’t melted previously.
Add the Kunafa to the ghee or butter and fry it until the kunafa is roasted and golden brown.
In a separate pot, add the kunafa and 2 tablespoons of the lotus spread, and mix them well together.
Put the powdered sugar and the whipped cream together in a deep bowl and mix them well together until it is homogeneous.
Add 2 tablespoons of the lotus spread and mix again.
After that, put the mixture in a cream bag to start preparing the dish.
In the serving cups, put a little of the kunafa and add a layer of the cream. Repeat the process until we have 3 layers of kunafa and 2 layers of cream.
Garnish the cups with crushed lotus biscuit and serve it.
Enjoy!
