500g of knafa
250g of butter-ghee mix
1 kg of cream
1 tablespoon blossom water
1 tablespoon rose water
syrup as desired
1 tablespoon crushed pistachio
1 tablespoon rose petal jam
2 trays of 25 cm diameter
Preparation of cream:
-2 litres of milk
-1/4 cup of vinegar
-1other litre of milk + 5 tbs of starch
-In a pot, pour the 2 litres of milk, keep on the stove till boiling.
-turn off the stove and add the vinegar and stir the milk with slowly
- when the milk starts immediately to clot, collect the clotted cream from the surface using a strainer.
-drain the clotted cream very well.
In another pot, pour 1 litre of milk with starch, mix very well and keep stirring while on the stove.
-mix the cream using the blender till we have a smooth mixture with no clots.
- keep the cream mixture to cool in the fridge for 3 hours, and it can be used for 3-4 days.
-divide the knava for 2 halves, each half in a tray
-dissolve the margarine- butter mix, distribute it evenly between the 2 trays and mix well.
Press the knava using butter and margarine till glaze.
-put the trays in the oven, on 400°.
-after 12-15 mins, check the colours, it is done when its goldish brown.
- take out the trays from the oven and drain from butter.
- in the preparation dish, put the first layer of knava, distribute above the cream, then put the second layer and press it slowly till it sticks with the cream.
-soak a bit of syrup mixes with blossom water and rose water.
-garnished with pistachio and rose petal jam.