Kunafa Banoffee Pudding

Ingredients:

200 gm kunafa pastry, shredded

50-60 gm butter

toffee / dulce de leche ( from 1 can condensed milk )

3 ripe bananas, thinly sliced ( as required )

1 cup whipping cream

2 tbsp icing sugar

4-5 tbsp fresh cream

For topping :

toffee, for drizzling

extra crispy kunafa

fried nuts

Preparation:

1. First make the toffee : Place the can of condensed milk in a pressure cooker ( do not open the can ) with enough water to cover the can ( the can should be under water) and cook it for one whistle, then reduce the flame and cook for about 25-30 minutes.
2. Let the pressure cooker cool down completely and then open the cooker and remove the can carefully from hot water. Cool the can completely at room temperature before opening.
3. To prepare the kunafa, melt butter in a pan and add kunafa pastry and toast it at low flame until golden and crispy.
4. Transfer this into a pudding tray ( reserve some for garnishing) , spread evenly and press using a spatula or the back of a spoon/ small bowl. Then freeze it for 15 minutes.
5. In a bowl, add the whipping cream and beat until soft peaks are formed. Then add icing sugar and beat until combined and keep it aside.
6. Pour the prepared toffee to a bowl and mix with some fresh cream and keep it aside.
7. Take the kunafa base from the freezer and add the toffee layer and spread it out evenly using a spatula.
8. Arrange a layer of the sliced bananas on top.
9. Then spread the whipped cream on top of it and garnish with crispy kunafa and fried nuts and drizzle the toffee or decorate as you desired.
10. Place in the fridge and chill for about 6 hours or until you are ready to serve...

Recipe Source: nishidahameed ( Instagram )