Rose Kunafa Cream Pudding

Eid is just around the corner and we are all going to witness for the first time in our lives, the most different eid. Who would have even thought that we wouldn't be going to the mosques on the morning of eid this year? That feeling of happiness after the eid prayer is simply bliss. Now after the eid prayers we often visit our relatives which is so much fun! I know we never expected this to happen, but Qadr Allahumaa sha faa'la (It is the decree of Allah and He does as He wills). But this does remind us to not take things for granted and to stay home and be safe.

What better way to cheer up our folks with some delightful dessert/ pudding experience?! On the eid day it is mandatory to have some sweet/ dessert after the 'mega eid lunch'.. and of course the star is always the mutta maala (traditional thread-like dessert made of eggs also called egg necklace). Mutta maala is customary to be made on eid. Now being a foodie, I like to serve a dessert too that is mostly indulged after a nap session, haha. (Come on! How much food can our tummies take in right after fasting for a month, teehee) So I thought to share a dessert recipe with you guys! I mean come on! How many of us do not like desserts? especially on Eid? 

Without further a do, let's prepare this yumm Rose Kunafa Cream Pudding 🍨

Ingredients:

• 1/2 package or less kunafa dough (as much as you can fit in one layer of your baking dish) 
• 4 tbsp Pure ghee
• 1/4 - 1/2 cup condensed milk
• 1/4 cup Whipping cream

• 1 cup Whipping cream
• 2 tbsp rose syrup
• 1/4 cup condensed milk

For Garnishing 

Instructions:

1. Preheat your oven to 200°C and butter your baking dish, I used 9 by 7 inch baking dish. 
2. Place the kunafa dough lengthwise and fill in as tightly as possible. 
3. Apply ghee evenly over all areas using a brush. 
4. Bake in a preheated oven 200°C for 20 minutes until golden and crisp. 
5. Next, pour the condensed milk and heavy cream /Whipping cream over the baked Kunafa and bake again for 5 minutes until the kunafa becomes crisp again. 
6. Now in a large bowl, whip the cream until medium stiff peaks and add the rose syrup and condensed milk and fold gently. 
7. Pour this rose cream over the baked Kunafa layer and place it in the refrigerator for 2-3 hours until set or place in the freezer for 1/2 an hour. * (check notes) 
8. Garnish with slivered pistachios and dried Rose Petals. 

• I would recommend to set the whipped rose cream in a similar pudding dish and place the baked sweet Kunafa for better crunch and texture. I forgot to apply butter hence I had to pour the rose cream over the kunafa layer.
• Once the rose cream is set, place the kunafa layer just before serving so that the crunchiness is retained.
• If you want to use the rose cream as the top layer you may use sliced bread that is fried in ghee+oil for the base, also a great substitute for kunafa.
• I used a glass baking dish to show the layers as this was an experiment. Use a ceramic baking dish if you have one. 
• Line the dish with baking paper for easier handling of the sweet Kunafa. 
• Be careful not to over pour Whipping cream while baking Kunafa, just a tad bit will do. 
• You may alternatively crush the baked Kunafa slightly with clean and dry hands and layer in mini dessert bowls with slightly crushed Kunafa layer being the first then the cream and again the Kunafa layer. 
• If you do not have rose syrup, you may use a dash of rose water and red food color, but I wouldn't recommend it coz the pudding would turn runny and also wouldn't taste as good. (had to put down since it's a FAQ)
• Different ovens have different temperature, keep in mind not to bake for too long after you add Condensed milk to your baked Kunafa, this will result in a hard layer. 

1. Preheat the oven to 325°F/160°C.
2. Line the base and sides of a 13 by 9-inch/33 by 23-cm jelly roll pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan.
3. In a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue form. 
4. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
5. Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the pan. Unmold the cooled meringue onto a fresh piece of parchment paper. Carefully peel off the lining paper.

1. Place the mascarpone, confectioners' sugar, and rose water in a large bowl and whisk by hand until smooth. Add the cream and whisk for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it's easy to overmix).  
2. Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue. Scatter most of the raspberries and 1 1/2 tablespoons of rose petals evenly over the cream.
3. Using the paper to assist you and starting from a long edge, roll up the meringue into a perfect log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log (see photo). Chill for at least 30 minutes.
4. When ready to serve, dust the log with confectioners' sugar, dot with the remaining raspberries, and scatter the remaining rose petals and pistachios evenly over the top.

• Do not overbeat the egg whites, add the sugar and check for a glossy consistency. 
• Never over bake the meringue. It will not come together as desired.