Mefroukeh is very famous labenese dessert . I have done some experiment with this traditional recipe and make it more healthy .
For coconut crust - 1 cup desicnated coconut powder
2 tsp corn flour / custard power
1 tbsp clarified butter / ghee
1/4 cup almond powder
For sugar syrup - 1 tbsp sugar
Half cup water
1 tsp cardamom powder
For cream stuffing - 1 tbsp cooking cream
3-4 brown bread slices cut into small pieces
1 tsp clarified butter
1 tsp rose water
1/4 cup full fat milk
Some chopped almond for garnishing
First for sugar syrup - in a pot add water ,then add sugar and cardamom powder . Cook until sugar desolves . Turn off the burner .
In a bowl take cornflour / custard powder . Add 2 tsp cold milk and mix it well. Keep it aside .
Now for coconut crust - in a pan add clarified butter . Then add designated coconut powder and roast it until it becomes light golden brown in color .
Now add desolved cornflour and sugar syrup to the coconut . Then add almond powder . Stir it continuesly. Cook until it becomes sticky . Turn off the gas . Coconut crust mixture is ready.
Now take pie mould . Grease it with butter / ghee . Put coconut crust mixture on it and press it with hands . Keep it aside .
Now for cream stuffing - in a pan add 1 tsp clarified butter then add brown bread pieces and cooking cream . Now add milk and rose water . Cook until mixture leaves the sides of the pan turn off the burner . Cream stuffing is ready .
Now put this cream stuffing on the center of the coconut crust and spread it all over . Garnish with some chopped alomnds . Demould it and serve . Coconut mefroukeh is ready .
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