Kunafa with Muhallabia – Recipe for Kunafa with Creamy Pudding – How to Prepare Kunafa with Muhallabia

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Kunafa with Muhallabia – Recipe for Kunafa with Creamy Pudding – How to Prepare Kunafa with Muhallabia

Kunafa with muhallabia (milk pudding) is one of the most beloved types of kunafa and a traditional dessert known for its delicious flavor and rich nutritional value. Among the various kinds of kunafa, this version stands out for its creamy filling and beautiful golden crust. It’s both comforting and festive, often served to guests and family on special occasions.

Ingredients for Kunafa with Muhallabia:

Kunafa with Muhallabia

 

For the Kunafa:

  • 1 kg (2.2 lbs) of kunafa dough (shredded phyllo)

  • 2 tablespoons of samneh baladi (traditional clarified butter), or substitute with ghee, vegetable shortening, or butter

  • 1 tablespoon of ground cinnamon (optional)

  • 1 piece of mastic gum (optional)

  • ¼ cup of sugar (optional for a slightly sweet crust)

For the Muhallabia (Cream Filling):

  • 1 kg (4 cups) of fresh milk

  • 1 cup of white sugar

  • 2 tablespoons of cornstarch

  • 1 tablespoon of rose water

  • 1 tablespoon of orange blossom water

For the Sugar Syrup:

  • 2 cups of white sugar

  • 1 cup of water

  • 1 tablespoon of lemon juice

  • 1 tablespoon of rose water

  • 1 tablespoon of orange blossom water

How to Prepare Kunafa with Muhallabia:

1. Prepare the Muhallabia (Cream Filling):

  • In a deep saucepan, pour the milk and add the sugar. Stir continuously until the sugar is fully dissolved.

  • Add the rose water and warm the milk slightly over low heat.

  • In a separate bowl, dissolve the cornstarch in a small amount of cold water.

  • Gradually add the cornstarch mixture to the milk while stirring constantly to prevent lumps.

  • Once the mixture begins to thicken, continue stirring for a few minutes until smooth.

  • Remove from heat, pour into another bowl, and allow to cool completely.

2. Prepare the Sugar Syrup:

  • In a small pot, mix the sugar and water. Bring to a boil.

  • Once boiling, add the lemon juice, rose water, and orange blossom water.

  • Let the syrup simmer until it thickens slightly, then remove from heat and let it cool completely.

3. Prepare the Kunafa Dough:

  • Loosen the kunafa dough strands with your fingers and cut them slightly to shorten the strands.

  • Pour the melted butter or ghee over the dough and rub it in well until the strands are separated and lightly coated.

4. Assemble the Kunafa:

  • Divide the dough into two equal parts.

  • Grease a round baking pan with butter or ghee.

  • Spread the first half of the dough evenly into the bottom of the pan, pressing it firmly to form a solid base.

  • Pour the cooled muhallabia filling over the dough and spread it evenly.

  • Top with the remaining half of the dough, pressing it down gently just enough to hold everything in place without disturbing the filling.

  • Drizzle the remaining melted butter evenly over the top.

5. Bake the Kunafa:

  • Preheat the oven to medium heat (about 180°C / 350°F).

  • Bake for about 10 minutes, then carefully flip the kunafa into another greased pan of the same size (this helps brown both sides evenly).

  • Return to the oven and bake until fully golden and crisp.
    (Alternatively, instead of flipping, you can use the top broiler/grill for a few minutes—watch closely to avoid burning.)

6. Serve:

  • Once done, remove the kunafa from the oven and cut into medium-sized squares.

  • Pour the cold sugar syrup evenly over the hot kunafa for the perfect texture and flavor.

  • Serve warm to guests or family and enjoy the rich, creamy taste.

Sahtein! (Bon appétit!)

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