Pudding Kadayif Dessert


If you are someone who likes kadayif but does not like desserts with sherbet; this dessert recipe is for you. The kadayif, which are roasted with butter and crunchy, meet with the milk pudding, then cut into slices and served. Just because butter is used in it, do not think it is a heavy dessert. Very light and easy-to-make pudding kadayif dessert, light enough to eat after dinner.

We are sure that the soft milk solids at the bottom will turn into one of your favorite desserts with the crunchy wire kadayif on it. Come on then, without further ado, come to our easy pudding kadayif recipe!

We look forward to your comments after trying this practical, pudding, whipped cream kadayif dessert recipe. Health to your hands already!

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-300-350 g wire kadayif
-3 tablespoons of butter
-5 tablespoons of granulated sugar
-1.5 cups of crushed walnuts

-For the custard:

-1 lt milk
-4 tablespoons flour
-3 tablespoons of cornstarch
-1 cup of granulated sugar
-1 packet of vanilla
-1 egg yolk
-1 pack of liquid cream (200ml)

35 Minutes

5 Servings

How to make

Let's start making the custard kadayif dessert by roasting the kadayif. Break the kadayif thinly (you can keep it in the deep freezer for 2 hours for easy breaking). Melt the butter in a teflon pan or in a large teflon pan and add sugar and kadayifi until it turns pink. Finally, add walnuts and cook for a while and remove from the stove. (If you leave the kadayıfs in the pot after removing it from the stove, it will continue to brown, so either continue mixing or put it in a bowl to cool it)
Let's prepare the custard of our dessert. Cook all the ingredients, except cream and vanilla, in the pan and mix and cook. Take the custard from the stove about 3 minutes after boiling, let it cool for 10-15 minutes. Then add vanilla and liquid cream and whisk for 4-5 minutes with a mixer until it gets a smooth appearance.
Let us put the cream and kadayıf into the tray. Pour half of the kadayıfs you have fried in a debt about 30cm in diameter and spread it nicely on the base of my pyrex. Pour the cream you prepared on and cool the top kadayıfs. You can also use a clamp die for this process.
Let's let our dessert cool. After the dessert is warmed at room temperature, put it in the refrigerator. Rest for 3-4 hours from the refrigerator.
Notes: Can I make the dessert in a larger ovenware? You can also use a large rectangular pyre, but the custard portion will not be so thick. The mold that I have given is quite ideal.

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