Best Idea to Homemade Perfect Katayef with cream cheese or shrikhand

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Katayef with cream cheese or shrikhand

We hope you got insight from reading it, now let's go back to katayef with cream cheese or shrikhand recipe. To cook katayef with cream cheese or shrikhand you only need 21 ingredients and 21 steps. Here is how you cook it.

To make an extraordinary Katayef with cream cheese or shrikhand, here are the components needed:

Prepare 1 cup of All purpose flour or Maida.
Get 1 cup of Semolina or Rava.
Provide 2 teaspoon of Baking powder.
You need 1/2 teaspoon of Instant Yeast.
You need 2 teaspoon of Sugar.
Provide 1 cup of Warm Water.
Get 1 cup of Milk.
Prepare 1/2 cup of Yoghurt (beaten).
Prepare 1/2 teaspoon of Salt.
You need of Butter to grease the pan.
Provide of For stuffing (shrikhand).
Prepare 250 grams of Hung curd or cream cheese.
Provide of icing sugar if required(I didn't use).
You need 1 tablespoon of Orange blossom syrup(optional).
You need of Ground Pistachio as required.
Provide of For sugar syrup.
Get 1/4 cup of Sugar syrup.
Prepare 1/3 cup of water.
Use of Few drops of Lemon juice.
Take 1 teaspoon of Rose water.
Prepare 1 teaspoon of Orange blossom water(optional).

After readying the ingridients, now you are ready to cook your appetizing Katayef with cream cheese or shrikhand by following the guidances below:

Combine warm water, sugar and yeast in a cup and set aside to broom..
Take a blender jar and add flour, semolina, salt and baking powder. Combine with a spatula..
When the yeast mixture blooms add to the dry mixture..
Also add the beaten yoghurt and milk..
Blend all the ingredients nicely to make a thick batter..
Keep the batter aside for an hour. Because of yeast the batter will be very frothy..
In the meantime make the sugar syrup by boiling sugar, water and other ingredients as mentioned above..
Just cook the syrup until the sugar dissolves completely. It should be thin flavorful syrup..
Make the stuffing or shrikhand by combining hung curd/cream cheese with icing sugar(optional), orange blossom water (optional) and rose water..
When the prepared batter becomes frothy, starts making the katayef..
Heat a nonstick pan, grease with little butter and pour 1 tablespoon of batter in the centre..
The surface of the katayef should bubble a lot..
If it doesn't bubble then adjust the batter by adding more water(one tablespoon at a time) to make the batter thin..
Cook only one side of the katayef till the bottom gets slightly golden brown. It will take abot a minute to cook the katayef. Don't overcook it..
Transfer to a samp cloth and cover it with the cloth to prevent the katayef from drying out..
Make all the katayef like this..
To make the shape take one katayef, pinch the edges together like the picture remaining one side open..
Stuff 1 tablespoon of the prepared shrikhand or cream cheese filling and sprinkle ground pistachio..
Keep in a serving plate. Repeat the process with other pancakes or katayef..
Just note that stuff the katayef when they are little warm to seal the edges properly. Also don't try to stuff when they are very hot. Stuffing may melt due to heat..
Serve these katayef accompanied by sugar syrup..

Pour the melted ghee over the phyllo and, using your hands, toss and mix the phyllo with the ghee in a gentle rubbing motion to ensure that all the phyllo shreds are evenly coated, about. One very popular version is stuffed with spiced walnuts or a white cheese, deep fried, and dipped in rose-water simple syrup. The Atayef recipe I am sharing with you today is much lighter than the fried versions. These are smaller in size, and stuffed with a cream and sprinkled with pistachios. They are known as Atayef Asafiri.

Recipe : Katayef with cream cheese or shrikhand

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