Ingredients – 6 glasses
For the Kataifi
250 g kataifi pastry
2 tablespoons butter
3 tablespoons granulated sugar
½ cup coarsely chopped pistachios or walnuts
For the Pudding
1 litre milk
1 cup granulated sugar
3 tablespoons plain flour
2 tablespoons corn starch
1 packet vanilla sugar or 1 teaspoon vanilla extract
200 ml cream
Method
Melt the butter in a large pan and add the kataifi.
Add the sugar and cook until the kataifi becomes golden brown and crispy.
Remove from the heat, add the pistachios or walnuts, and mix well.
For the pudding, place the milk, sugar, flour and corn starch in a saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from the heat, add the vanilla and allow it to cool slightly for about 5 minutes.
Add the cream and beat with a mixer for 2–3 minutes. This makes the pudding smooth, light and creamy.
Place a layer of crispy kataifi at the bottom of each glass.
Add a layer of pudding.
Continue layering with kataifi and pudding.
Decorate with pistachios, crispy kataifi or shredded coconut.
Refrigerate for at least 3–4 hours before serving.
Tip: To keep the kataifi crispy, avoid mixing all of it into the pudding. Use it as separate layers. Adding some freshly prepared crispy kataifi on top just before serving will help maintain its crunch.