Ingredients for Kataifi (Kadayif) Dessert with Custard and Syrup
500 grams kataifi
125 grams butter
1 tea glass vegetable oil
1 water glass ground walnuts or hazelnuts
For the syrup:
3 water glasses water
3 water glasses granulated sugar
Half a lemon
For the Custard:
2.5 water glasses of milk
1 tablespoon of flour
1.5 tablespoons of cornstarch
3 tablespoons of granulated sugar
1 packet of vanilla
2 tablespoons of butter
How to Make Syrup-Soaked Kataifi with Custard?
First, let’s make the syrup and let it cool. Once the syrup starts to boil, reduce the heat and simmer for 15 minutes with the lemon.
Melt the butter and vegetable oil together, then drizzle over the shredded kataifi that you’ve crumbled with your hands, making sure it’s well coated.
Grease the insides of donut cake molds and press the kadayif firmly into them.
Bake in a preheated 180-degree oven until golden brown.
Once the kadayif is removed from the oven and the initial heat has subsided, pour the cold syrup evenly over it.
Once the kadayif has absorbed the syrup, remove them from the molds, place some muhallebi in the center, sprinkle with walnut or hazelnut pieces, and serve.
To make the muhallebi: Mix all the ingredients except the butter, then cook while stirring until the mixture thickens.
Once thickened, remove from the heat, add the butter, and stir.
When it has cooled slightly, place 1 tablespoon of the mixture into each kataifi and garnish as desired.