Plain Flour: 1 ½ cups
Warm water: 1 ½ cups
Instant Yeast: 1 tsp
Salt: a pinch
Cinnamon powder: ½ tsp
Walnuts chopped: ½ cup
Almonds & pistas chopped: ¼ cup
Sugar powdered 2 tbsp
Sugar: 2 cups
Water: 1 ½ cups
Lemon juice: 1tbsp
Rose water/orange blossom water: 2tsp
Oil for deep frying
Method Of Preparation
Dissolve sugar in water in heavy pan over medium heat, stirring occasionally.
Bring to boil, add lemon juice and boil over medium-low heat for 12 minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup cloudy.
Add orange blossom water (or rose water), boil 30 seconds longer. When cool, the consistency should be similar to thin honey.
Mix nuts sugar and cinnamon
In a bowl add flour, instant yeast, water sugar and salt. Combine it well. Consistency of pan cake batter. Let it rest in warm place for an hour.
Heat a non stick tawa and add one ladle of the batter and close and cook it. Do not flip and cook. Make all the pan cakes and set aside.
Take each pan cake and add 1tbsp filling to it and fold and pinch the edges well to make a crescent shape.
Heat oil in a pan and deep fry all the stuffed pan cakes.
Dip the fried Qateyf’s in sugar syrup for 1 0r 2 minutes and take out and arrange it in a serving plate.