This light and elegant dessert, where crispy kadaif meets silky smooth pudding, is a feast for both the eyes and the palate. It’s perfect for guest tables and can be prepared in advance and chilled. You can easily make this dessert at home. So, how do you make Kadaif Pudding step by step? Here’s the Video Recipe for Kadaif Pudding.
Frequently Asked Questions About Kadaif Pudding
It stays fresh for 2-3 days in the refrigerator. It is recommended to keep it in the refrigerator before serving.
Yes. Roasted shredded wheat will retain its crispiness for a few days in an airtight container.
Kadaif Pudding Recipe (With Video)
Ingredients
For the Kadaif Layer: 500 g shredded kadaif pastry, 4 tablespoons butter (about 60 g), 7 tablespoons granulated sugar (about 85 g), 1 cup ground pistachios (optional – walnuts can be used instead)
For the Pudding Layer: 1 liter milk 1 cup granulated sugar, 2.5 tablespoons flour, 2 tablespoons starch, 1 egg yolk, 1 tablespoon butter, 1 packet vanilla (or 1 tsp vanilla extract)
Instructions
Preparing the Kadaif:
Shred the kadaif into smaller pieces using your hands. In a large pan, melt the butter. Add the sugar and shredded kadaif, and sauté over medium heat, stirring constantly. Once the kadaif turns golden brown and crispy, add the pistachios and toast for another 1–2 minutes. Remove from heat and let it cool.
Making the Pudding:
In a saucepan, combine milk, sugar, flour, starch, and egg yolk. Mix well with a whisk. Cook over medium heat, stirring continuously until the mixture thickens. Once the pudding bubbles and reaches a creamy consistency, remove from heat and add the butter and vanilla. Mix well. Let it cool for 10–15 minutes.
Blending the Pudding:
Whisk the cooled pudding with a mixer until smooth and creamy.
Layering:
Spread half of the toasted kadaif evenly on the bottom of a suitable glass baking dish or serving tray. Pour the pudding over the kadaif and smooth it out with a spatula. Finally, sprinkle the remaining kadaif evenly on top.
Cooling and Serving:
Refrigerate the dessert for at least 3–4 hours before serving. Optionally, garnish with extra pistachios or fruit slices before serving.
Tips
Do not pour the pudding over the kadaif while it's still hot, as this will make the kadaif lose its crispiness.
You can use walnuts or almonds instead of pistachios.
Preparing the dessert a day in advance enhances the flavor.
