Recipe of Perfect Coconut almond mefroukeh (labenese dessert)
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Homemade Coconut almond mefroukeh (labenese dessert). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Coconut almond mefroukeh (labenese dessert), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut almond mefroukeh (labenese dessert) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut almond mefroukeh (labenese dessert) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut almond mefroukeh (labenese dessert) estimated approx 15 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can have Coconut almond mefroukeh (labenese dessert) using 16 ingredients and 7 steps. Here is how you cook that.
#worldwide #goldenapron3 Mefroukeh is very famous lebenese dessert during eid festival . I have done some experiment with this dessert to making it more healthy .
Ingredients and spices that need to be Make ready to make Coconut almond mefroukeh (labenese dessert):
- For For coconut crust -
- 1 cup desiccated coconut powder
- 2 tsp custard powder / cornflour
- 1 tbsp clarified butter
- 1/4 cup almond powder
- For sugar syrup -
- 1 tbsp sugar
- 1/2 cup water
- 1 tsp cardamom powder
- For For cream stuffing -
- 1 tbsp cooking cream
- 3-4 brown bread slices cut into small pieces
- 1 tsp clarified butter
- 1 tsp rose water
- 1/4 cup full fat milk
- some chopped almond for garnishing
Steps to make to make Coconut almond mefroukeh (labenese dessert)
- First, for sugar syrup - In a pot add water, then add sugar and cardamom powder. Cool it until sugar dissolves. Turn off the burner.
- In a bowl take custard powder, add 2 tsp cold milk. Mix both ingredients well, keep this aside.
- Now for coconut crust - in a pan add clarified butter, then add desiccated coconut powder and roast it until it becomes light golden brown in color.
- Now add custard powder mix and sugar syrup to the roasted coconut powder. Then add almond powder. Mix all ingredients well. Stir it continuously, cook it until it becomes like sticky consistency.
- Now take pie mould grease it with butter/ghee. Put coconut mixture on it and press it with hands. Keep it aside for set.
- Now for cream stuffing - In a pan add 1 tsp clarified butter then add brown bread pieces and cooking cream. Now add milk and rose water. Cook until mixture leaves the sides of the pan. Turn off the burner. Cream stuffing is ready.
- Now put this cream stuffing on the center of coconut crust into pie mould.garnish with some chopped almonds. Demould it and serve. Coconut almond mefroukeh is ready.
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