Ramadan sweets Qatayef can be prepared as follows:

the components

the dough

  • Two cups of flour.
  • Half a cup of fine semolina.
  • Three tablespoons of sugar.
  • 1 teaspoon of instant yeast.
  • A teaspoon of baking powder.
  • Half a teaspoon of salt.
  • One and three quarters of a cup of warm water.
  • A teaspoon of rose water.
  • cream
  • One and a half cups of milk.
  • A cup of liquid cream.
  • A quarter of a cup of flour.
  • A quarter cup of starch.
  • Three tablespoons of sugar.
  • big spoon of flowers water.


  • For frying: corn oil, ghee, or a mixture of both.
  • Qatar, or sherbet.
  • Half a cup of chopped hazelnuts.
  • Half a cup of coconut.
  • Half a cup of raisins.
  • A teaspoon of cinnamon.

How to prepare

  • Prepare the dough, by placing the flour in the blender jug, then adding semolina, sugar, yeast, baking powder, salt, water, and blossom water, and operating the jug at a medium speed in order to obtain a liquid dough.
  • Put the dough in a warm place, and wait for 3 hours until it rests, and it is necessary to turn it from time to time in order to empty the bubbles from the dough when it ferments.
  • Heat the thick saj over a medium heat, wait for it to heat up, then bring a wide tray, and put a clean cotton towel in it.
  • Pour the Qatayef dough onto the tray in order to form a medium-sized disk, or according to the size you prefer, then leave the disk on the tray without stirring or stirring, and wait until bubbles form on the surface of the disk, and leave the surface of the dough to dry completely.
  • Transfer the Qatayef using a wide metal spoon, then transfer the Qatayef disk onto the towel in the tray, and continue pouring the rest of the disks until the amount of dough is finished.
  • Cover the Qatayef discs with a towel until the filling is prepared.
  • Prepare the cream, by placing milk in a medium-sized, thick-bottomed bowl, then adding milk, cream, flour, starch, and sugar, stirring the ingredients with a hand grate, and waiting until the starch and sugar dissolve.
  • Put the pot on a medium heat, wait until the cream boils and becomes thick, then leave the cream for a minute or two until it becomes homogeneous and thick.
  • Leave the cream to cool completely before using the Qatayef filling.
  • Prepare the nuts, put the hazelnuts in a deep bowl, then add the walnuts, raisins, cinnamon, and stir the ingredients together.
  • Grab a Qatayef disk, add a tablespoon of cream or nuts in the middle, then lock the Qatayef disk over the filling in order to obtain a semi-circular shape, and fill the rest of the disks in the same way
  • Frying. Frying is done by placing ghee and oil in a deep frying pan, about 2 inches high. Then, place the frying pan over a medium heat until the mixture heats up well.
  • Put several disks of stuffed Qatayef in the hot oil, and fry until golden.
  • Remove the Qatayef from the oil, then put the tablets directly in the syrup, wait a few minutes, then take the tablets out of the Qatayef, and serve them hot.

Kunafa cups with cream

Ramadan sweets can be prepared with kunafa cups with cream as follows:

the components

  • Half a packet of konafa.
  • Half a cup of melted butter.
  • Half a cup of melted butter.


  • Two cups of milk.
  • A cup of cream.
  • Four tablespoons of flour.
  • Four tablespoons of starch.
  • Four tablespoons of sugar.
  • A teaspoon of rose water.

to apply

  • pistachio.
  • Shera.
  • Blossom jam.

How to prepare

  • Preheat the oven to a temperature of 200 degrees Celsius, then install the middle net rack, and bring trays of large or small cake cups.
  • Put the kunafa in a deep bowl, then add the butter and ghee, and stir with the tips of the fingers until the kunafa is covered with the butter and ghee, then put a little kunafa in each cup in order to cover the bottom and sides until it becomes like an empty cup from the inside.
  • Bake the kunafa cups for 10-12 minutes, wait until they turn golden, then leave them in the molds until they cool completely.
  • Prepare the cream, by placing the milk in a medium-sized stainless steel pot, then adding the cream, flour, starch, and sugar, then stirring with the mesh paddle until the starch dissolves.
  • Put the pot on a medium heat, and continue to stir the ingredients quietly using a wooden spoon, wait until the mixture becomes thick, then let the mixture cook for two minutes over a low heat, stirring from time to time.
  • Pour the cream into a deep bowl, then put it in the refrigerator, and wait until it cools completely.
  • Add rose water, and stir with the materials until well mixed.
  • Put the konafa cups in a serving dish, then distribute the cream in the cups using a large spoon, and decorate with pistachios and jam.
  • Pour the syrup over the kunafa cups in order to serve it directly.

Easy ways to prepare Ramadan sweets

Writing – on the date : – Last updated: 2022-05-13 03:42:01