Red velvet konafa cups
Red velvet konafa cups
When traditional meets modern.
Prep Time: 45 MINS
Total Time: 90 MINS
Servings: 12
Premium Cakes Red Velvet Cake
3 Eggs
½ Cup oil
3/4 Cup water

For Mohallabiah:

2 Cans condense milk

5 ½ Cups water

¾ Cup rice powder
 1 ½ Tsp vanilla essence
 For Konafa:
 ¼ kg Konafa, cut into pieces
 100g Butter, melted
 1 Cup sugar syrup
  • 1 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.
  • 2 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.
  • 3 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.