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Preheat the oven to 180⁰C.
To prepare the Mahalabia:
In a non-stick casserole, combine milk and cornstarch. Mix well to get rid of lumps.
Stir in thick cream, then put the mixture over medium heat while stirring constantly.
When the mahalabia mixture is thick, turn off the heat and stir in the blossom water. Leave aside.
To prepare the Knafeh:
In a large bowl, combine knafeh dough with powder sugar and mix well until combined.
Add melted ghee to the knafeh dough mixture and mix again until combined.
In a baking dish, spread half the quantity of knafeh dough.
Spoon the mahalabia over the knafeh layer. Add the mixed nuts.
Top with the remaining quantity of knafeh dough. Bake for 20 minutes or until the top is golden.
As soon as your knafeh is ready, pour over it some sugar syrup. Leave it aside for 10 minutes.
Flip the knafeh into the serving dish, and leave the pan on top of it for 15 minutes so it stays moist.
Serve immediately or chill until it’s time to serve.