Recipe of Any-night-of-the-week Katayef with cream cheese or shrikhand

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The ingredients needed to make Katayef with cream cheese or shrikhand:

1. Get 1 cup All purpose flour or Maida
2. Prepare 1 cup Semolina or Rava
3. Prepare 2 teaspoon Baking powder
4. Make ready 1/2 teaspoon Instant Yeast
5. Take 2 teaspoon Sugar
6. Make ready 1 cup Warm Water
7. Prepare 1 cup Milk
8. Make ready 1/2 cup Yoghurt (beaten)
9. Make ready 1/2 teaspoon Salt
10. Make ready Butter to grease the pan
11. Make ready For stuffing (shrikhand)
12. Prepare 250 grams Hung curd or cream cheese
13. Prepare icing sugar if required(I didn't use)
14. Make ready 1 tablespoon Orange blossom syrup(optional)
15. Prepare Ground Pistachio as required
16. Prepare For sugar syrup
17. Get 1/4 cup Sugar syrup
18. Make ready 1/3 cup water
19. Prepare Few drops of Lemon juice
20. Make ready 1 teaspoon Rose water
21. Make ready 1 teaspoon Orange blossom water(optional)

It is very popular in western Indian states of maharashtra and Gujarat. In both Maharashtrian and Gujarati weddings, shrikhand is served in the thali meal. Qatayef (or Katayef, or Atayef) is an Arabic dessert dumpling filled either with a nut mixture or a sweetened cheese. It's is a special treat that provides an energy boost after Great recipe for Katayef with Kashta cream.

Steps to make Katayef with cream cheese or shrikhand:

1. Combine warm water, sugar and yeast in a cup and set aside to broom.
2. Take a blender jar and add flour, semolina, salt and baking powder. Combine with a spatula.
3. When the yeast mixture blooms add to the dry mixture.
4. Also add the beaten yoghurt and milk.
5. Blend all the ingredients nicely to make a thick batter.
6. Keep the batter aside for an hour. Because of yeast the batter will be very frothy.
7. In the meantime make the sugar syrup by boiling sugar, water and other ingredients as mentioned above.
8. Just cook the syrup until the sugar dissolves completely. It should be thin flavorful syrup.
9. Make the stuffing or shrikhand by combining hung curd/cream cheese with icing sugar(optional), orange blossom water (optional) and rose water.
10. When the prepared batter becomes frothy, starts making the katayef.
11. Heat a nonstick pan, grease with little butter and pour 1 tablespoon of batter in the centre.
12. The surface of the katayef should bubble a lot.
13. If it doesn't bubble then adjust the batter by adding more water(one tablespoon at a time) to make the batter thin.
14. Cook only one side of the katayef till the bottom gets slightly golden brown. It will take abot a minute to cook the katayef. Don't overcook it.
15. Transfer to a samp cloth and cover it with the cloth to prevent the katayef from drying out.
16. Make all the katayef like this.
17. To make the shape take one katayef, pinch the edges together like the picture remaining one side open.
18. Stuff 1 tablespoon of the prepared shrikhand or cream cheese filling and sprinkle ground pistachio.
19. Keep in a serving plate. Repeat the process with other pancakes or katayef.
20. Just note that stuff the katayef when they are little warm to seal the edges properly. Also don't try to stuff when they are very hot. Stuffing may melt due to heat.
21. Serve these katayef accompanied by sugar syrup.

Qatayef (or Katayef, or Atayef) is an Arabic dessert dumpling filled either with a nut mixture or a sweetened cheese. It's is a special treat that provides an energy boost after Great recipe for Katayef with Kashta cream. Small, light and fluffy pancakes, with ashta cream filling, served with sugar syrup. Full Cream Shrikhand - Badam Pista is a whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Shrikhand).

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