Ingredients
- Corn Flakes Crumbs
- Neutral Oil Spray
- 600ml Thickened Cream
- 1.2Ltrs of Full Cream Milk
- ½ Cup Semolina
- 2 Tbs Corn Flour
- 1 Cup Pure Allulose Granule SaweetWay
- 1 Bottle Allulose Syrup
- 2 Tbs Spoons of Rosewater
- Handful crushed Pistachios
Baking Dish 43.8cm x 27.3cm x 5.7cm. Volume: 4.5L
Method
- Spray the tray with neutral oil and sprinkle a layer of crushed Corn Flakes on the bottom on the dish.
- Extract 2 cups of milk add semolina, corn flour and Saweet and stir through to make a slurry.
- In pot (off the heat) Add milk & Thickened cream and bring to a slight boil. Once it starts to simmer pour in the 2 cups with the stirred ingredients and use a whisk to continuously stir whilst on the stove. Do not stop stirring whilst on the stove! The Knafeh mixture will boil and slowly thicken. Once it reaches custard consistency and bubbles form. Take off the stove.
- Pour the mixture into the dish and coat the top with a generous amount of Corn Flakes Crumb.
- When you are ready to serve, please the tray into a preheated oven at 180 degrees for 20mins. Take out and garnish with crushed pistachios.
- Mix 2 tablespoons of rosewater into the SaweetWay Pure Allulose Syrup and use on top to serve.
