Homemade Kataifi Pastry (Kunafa Dough) Recipe by Food Fusion

Homemade Kataifi pastry (Kunafa dough), the way you love it! Elevate your dessert game with homemade Kataifi. This easy recipe unlocks a world of sweet treats. From kunafa to baklava, the possibilities are endless! #happycookingtoyou #foodfusion #araywahh

Written Recipe: https://bit.ly/4efL7CJ

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00:00 Homemade Kataifi Pastry
00:13 Prepare Kataifi Pastry Dough
01:50 Important Instructions
02:00 Aray waah

Recipe in English:

Ingredients:
-Maida (All-purpose flour) sifted 1 Cup
-Cornflour ⅓ Cup
-Himalayan pink salt ¼ tsp
-Cooking oil 2 tbs
-Water ¾ Cup

Directions:
-In a bowl,add all-purpose flour,cornflour,pink salt,cooking oil,water & whisk until well combined.
-Add 1-2 tbs water if required to adjust the consistency.
-Strain the batter through a fine sieve & let it rest for 10 minutes than transfer to a piping bag.
-Cut the tip of the piping bag as small as possible.
-Heat a non-stick griddle on medium flame & gently squeeze the piping bag to dispense a very thin stream of batter in a circular motion,starting from the center of the griddle & working towards the edge of the griddle.
-After 5 to 10 seconds,it will begin to peel off of the pan.Once it does,gently pick it up with a wooden skewer & cover with a damp towel to prevent from drying out & continue this process until all the batter is used up (total yield: 250g).
How to Store Kataifi Pastry (Shredded Phyllo Dough):
In Refrigerator:
-Roll up the pastry into a bundle & place it I a ziplock bag & seal it tightly & refrigerate.
-You can store it in the refrigerator for up to 1 week.
In Freezer:
-Properly sealed pastry can be stored in freezer for up to 2-3 months.
-To use frozen pastry,first thaw it & than use as per recipe.

Recipe in Urdu:

Ajza:
-Maida (All-purpose flour) sifted 1 Cup
-Cornflour ⅓ Cup
-Himalayan pink salt ¼ tsp
-Cooking oil 2 tbs
-Water ¾ Cup

Directions:
-Bowl mein maida,cornflour,pink salt,cooking oil aur pani dal ker ache tarhan whisk ker lein.
-Agar zarorat ho tou 1-2 tbs pani dal ker consistency ko adjust ker lein.
-Batter ko fine sieve sa strain ker lein aur 10 minutes kliya rest dein phir piping bag mein transfer ker lein.
-Piping bag ki tip ko bohat chota cut kerna hai.
-Non-stick tawa ko darmiyani ancch per garam karein aur piping bag ko gently squeeze kertay hoye circular motion mein thin streams bana lein.
-5 sa 10 seconds ka bad dough peel off ho jayge tou wooden skewer ki madad sa utha lein aur damp cloth mein cover ker ka rakh dein aur is he tarhan batter sa mazed dough bana lein (total yield: 250g).