Ingredients:
Knafeh:
• 1L milk
• 600ml thickened cream
• ½ cup semolina
• ¾ cup SaweetWay Pure Allulose Granules
• Splash of rose water, to taste
• Crushed Kellogg's cereal, for layering
• Grated mozzarella cheese, to taste
• Small squares of butter, for topping (optional)
Rose Syrup (optional):
• 1 cup water
• ½ cup SaweetWay Pure Allulose Granules
Method:
1. Heat the milk and cream in a saucepan over low heat, stirring until thickened.
2. Stir in the semolina, rose water and SaweetWay granules until smooth and custard-like. If needed, add ½ tbsp cornstarch to thicken further.
3. Layer crushed cereal in a greased baking dish. Pour in half the custard, add a layer of mozzarella, then top with the remaining custard.
4. Finish with another layer of crushed cereal and dot with butter if using.
5. Bake at 180°C for 20–25 minutes until golden.
For the rose syrup: Combine water and SaweetWay granules in a saucepan, bring to a boil and simmer until thickened. Drizzle over to serve.
Tips & Hints:
• Toast the cereal before layering for extra crunch!
• Rose syrup keeps in the fridge for up to 6 months — make a big batch and keep it on hand.
