Syrup-1 cup ordinary sugar½ cup water½ teaspoon lemon juice1 pc taj (cinnamon stick)1 teaspoon rose water2 elachie (cardamom) pods Filling-250g) of kataifi pastry (you can find at Middle Eastern grocery stores)4 tablespoon melted ghee (Clarified butter)⅓ block Meze Ricotta cheese (Available at Checkers)1 cup grated mozzarella cheese ½ - 1 cup gajar (carrots) Halwa For orange color-2 tablespoon warm ghee (Clarified butter)2 teaspoon orange food coloring Garnish-Edible rose budsPistachiosEdible glitter
1. Preheat the oven to 200°C.2. Make the syrup by heating a saucepan over medium heat, adding all ingredients and simmering for about 15mins. 3. Set aside to cool and leave in the fridge until later.4. Melt the ghee (Clarified butter) and add it to the kataifi pastry and mix with your hands so that the ghee (Clarified butter) is spread evenly throughout the dough.5. Brush the melted ghee (Clarified butter) (with coloring mixed in) into a cupcake tray, coating the sides too.6. Make the base layer of kunafa by pushing a little kataifi pastry into each cupcake hole. Press it down firmly using a small pestle and bring the kataifi up to the sides.7. Take 24 pinches of gajar (carrots) halwa and flatten into patties.8. Place the 12 flattened pieces of gajar (carrots) halwa and place onto pastry.9. Then place a tablespoon of mozzarella cheese and a little crumbled ricotta in each hole.10. Top with the remainder flattened pieces of gajar (carrots) halwa.11. Cover each hole with more kataifi pastry. 12. Gently press down so that it's compact and sealed.13. Place in preheated oven for about 20-30 minutes until the top becomes golden brown.14. When done, leave to cool for a few minutes.15. Place a large sheet tray over the cupcake tray, and gently flip over.16. The kunafa cups should slide out. Pour the syrup over the kunafa.17. Decorate with pistachios & edible rose buds.