Kellaj Ramadan
2015-07-20- Course: Desserts
- Skill Level: Intermediate

- Yield : 20 Pieces
- Prep Time : 40m
- Cook Time : 15m
Ingredients
- 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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