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Kellaj Ramadan

  • Course: Desserts
  • Skill Level: Intermediate
Kellaj Ramadan
  • Yield : 20 Pieces
  • Prep Time : 40m
  • Cook Time : 15m
Cream filled pastry, drizzled with syrup and enjoyed during Ramadan.


  • 10 filo sheets

  • For the filling
  • 2 cups milk
  • 2 cups fine semolina flour (smeed)
  • 1½ cups white sugar
  • 1 tbsp corn flour
  • 1 tbsp Al Wadi Al Akhdar rose water
  • 1 tbsp Al Wadi Al Akhdar orange blossom water
  • Vegetable oil, for frying

  • For garnish
  • ¼ cup unsalted finely ground pistachio nuts
  • 4 tbsp orange blossom jam
  • Icing sugar or sugar syrup

Step 1

In a small saucepan, whisk in milk and semolina on a low medium heat and simmer for 5 minutes, stirring continuously. Stir in sugar then the corn flour.

Step 2

Turn off the heat, add orange blossom water and rose water and stir well. Set aside to cool for 1 hour or until it thickens.

Step 3

Cut the filo sheets in two. Spoon cream mixture in the center of each sheet and seal dough from both sides.

Step 4

Fry the Kellaj in hot oil for 2-3 minutes or until it turns golden. Transfer to serving dish, sprinkle with icing sugar and decorate with pistachios and orange blossom jam. Serve hot with sugar syrup.

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