Red velvet konafa cups

When traditional meets modern.

Difficulty Level

Red velvet konafa cups

When traditional meets modern.

  • 90 MIN Total Time
  • 45 MIN Prep Time
  • 12 Servings


  • 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

Featured Products

Instructions Hide Images

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.

Back to Top