A delicious dessert recipe with a base tasting like bread kadayıf, topped with a soft cream and the crunchiness of kadayıf.
Ingredients
- 9 pieces unsalted etimek
- 1 cup granulated sugar
- 1,5 cups hot water
- 3 drops lemon juice
- 3 cups milk
- 3 tablespoons flour
- 3 dessert spoons wheat starch
- 1 piece egg yolk
- 1 packet vanilla
- 1 tablespoon butter
- 1 packet whipped cream powder
- 1 cup cold milk
- 150 g roasted kadayıf
Preparation
- To make Kadayıf dessert with etimek; prepare caramel syrup to soak the etimek. For the caramel syrup, put 1 cup granulated sugar into a steel pot.
- On low heat, stirring occasionally, ensure that the sugar is completely caramelized and melted.
- After the sugar has completely melted, slowly pour 1 and a half cups hot water over it. The sugars will harden during this time, but do not worry. Once the water starts to boil, the hardened sugar will begin to melt. Add 2-3 drops lemon juice to the caramelized syrup. Boil for 2 more minutes, then remove from heat. Allow 2 minutes to lose its initial heat. Meanwhile, roast the prepared 150 g kadayıf again in 1 tablespoon butter, stirring constantly for 3 minutes.
- On the other hand, arrange the 9-10 pieces meat side by side in a rectangular borcam.
- Pour the caramelized syrup you prepared over them hot using a ladle.
- For milk pudding; pour 3 cup of milk into a deep pot. Add 3 tablespoons flour, 3 dessert spoons starch, 1 tea glass powdered sugar and 1 piece egg yolk on top. Place it on the stove.
- Cook by stirring constantly until it reaches a thick consistency. Just before taking it off the heat, add 1 packet vanilla and 1 tablespoon butter, and stir again. Allow the milk pudding you prepared to lose its initial heat for 1 minutes.
- Then, pour the milk pudding over the syrup-soaked semolina biscuits and leave them to cool.
- Then, put 1 packet whipped cream powder into a bowl. Pour 1 cup cold milk over it, and whisk with a mixer until it thickens.
- Then, spread the whipped cream evenly over the cooled milk pudding.
- Wait for your muhallebi to cool down completely before pouring the krem şanti. If you do not wait for your muhallebi to cool down, the krem şanti will melt, creating a bad appearance. Let the etimekli dessert you prepared rest in the refrigerator for at least 3 hours.
- Spread the roasted kadayıf nicely over the dessert resting in the refrigerator. If you are going to use raw kadayıf, you can chop the kadayıf finely and roast it in butter.
- You can serve the kadayıf dessert you prepared by slicing it. Pour the roasted kadayıf over the dessert close to serving. This way, the crispiness of the kadayıf will not be lost.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 30 min
- Servings: 6
- Published: 24.09.2026
Recipe Images
Recipe Author
Merve Keskin
11 recipes
