Cardamom Kuanafa Balls with Roasted Almonds
Ingredients
- 142 grams shredded kunafa dough (shredded fillo dough) about 5 cups
- 56 grams melted butter 4 tbsp
- 40 grams blanched almonds
- ½ tsp fresh ground cardamom
- 134 grams condensed milk about : ⅓ cup + 2 tbsp
- 26 grams honey about 4 tsp
Instructions
Almonds
- Fill a small saucepan with enough neutral oil to cover the almonds (we used canola). Add in your blanched almonds.
- Place the saucepan onto medium heat and fry until very light brown (do not take it past light brown, it will continue to cook outside of the oil.
- Using a slotted spoon remove almonds and place onto a plate lined with kitchen roll.
- Once slightly cooled place into a grinder and pulse to a semi-fine texture(check image in post). Set aside.
Shredded Kunafa Dough
- Preheat oven to the MAX temperature.
- Put your Kunafa dough onto a backing sheet. Pour on melted butter. Proceed to massage the butter into the Kunafa dough untill it is evenly distributed.
- Spread into an even layer and bake in your preheated oven. Once it starts to brown carefully open the oven and toss around so that it bakes evenly. Do this at 5-minute intervals until it is all evenly toasted.
Assembly
- Remove the Kunafa dough and place it into a bowl.
- Add your cardamom + condensed milk + honey + ground roasted almonds. Using your hands, mix everything together well.
- Using a tbsp, pack the mixture into the spoon. Pop-out the kunafa ball onto your hand and squeeze together to form a ball. You can grease your hands with a little butter if its sticking too much. Proceed with the rest of your mixture. It should make around 20 balls. You can easily double or triple the recipe.
- You can eat this right away, or store it in an airtight container in the fridge for up to 1 week.