Red Velvet Konafa Cups

  • recipe

    Dessert
    Red velvet konafa cups

    recipe

    Betty Crocker

Servings4
Dish TypeDessert
Prep Time135
Cook Time0
INGREDIENTS Total items( 10 )
  • recipe Betty Crocker Red Velvet Cake Mix
    1 pcs
  • recipe Al Ain Egg Medium
    3 pcs
  • recipe Afia Corn Oil
    0.5 cup
  • recipe Arwa Water
    0.75 cup
  • recipe Rainbow Sweetened Condensed Milk
    2 pcs
  • recipe Mina Rice Powder
    0.75 cup
  • recipe Foster Clarks Vanilla Essence
    1.5 tsp
  • recipe Sunbulah Kunafa Pastry
    0.75 kg
  • recipe Lurpak Unsalted Butter Block
    100 g
  • recipe Alali Arabic Desert Syrup Organic Blossom
    1 cup

How to Make

  • Preheat oven to 180 °C. In mixing bowl add cake mix, eggs, oil, and water, and whisk until well combined and smooth. Grease 22 cm round baking pan, pour in the cake mix, and put in the oven to bake for 25-30 min, or until a toothpick inserted in the center comes out clean. Leave to cool and cut into pieces.
  • In a deep pan, add condensed milk and 4 cups of water and bring to boil. In a small bowl, add rice and remaining water and stir until well dissolved. Add rice mix slowly into pan while stirring. Reduce heat, add vanilla and keep stirring until mixture thickens. Pour into large bowl, leave to cool and refrigerate for 1 hour.
  • In deep pan, add Konafa and butter and fry until golden. Leave to cool. To serve, add a layer of cake, top with mohallabiah, then another layer of cake topped with mohallabiah, and finally a layer of fried Konafa. Pour 1 tbsp syrup on top of Konafa and garnish with pistachios.