Here's how to make Lebanese dessert Kallaj
Perfect rice crunch on the outside, a creamy filling, toppings of pistachio and lemon syrup
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
2 cups Kallaj syrup (see recipe below)
4 sheets rice paper
2 cups milk
120gm heavy cream cheese or Kashta
3 tbsp pistachio nuts, finely chopped
Kallaj Syrup
500 ml water
150 gm water
3 tbsp lemon juice
1. To prepare Kallaj syrup: Boil the water, before adding in the sugar and lemon juice. Simmer for 10 minutes. Cool completely before placing in the fridge. Chill well before using.
2. To prepare the rice paper envelopes, bring the milk to boil. Divide the cheese into four portions. Dip the rice paper in hot milk for two seconds. Place a portion of the cheese in the centre of the dipped rice paper and roll it into an envelope or ball. Turn the ball upside down so that the folds face down on the plate.
3. Place in a serving bowl or plate, layer with cold Kallaj Syrup and sprinkle with pistachio nuts. Repeat for each of the fourTell
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