CENNET CAMURU

​

250 g kadayif
150 g pistachio powder
125 g butter

For the syrup:

1.5 cups of sugar
1.5 cups of water
For the above;

Cream or ice cream

​

First, let's boil our syrup for about 10-15 minutes and then let it cool.
In the tray where you will make the chinnet mud, melt 125 g of butter.
Let's add your kadaifi before the butter burns, and fry it on a very low heat while constantly stirring.
Then remove it from the fire.
Toss the pistachio on top of the kadayif you rescued from the fire.
Pour a ladle of the cooled syrup into the blender and blend for 5 minutes.
Add the syrup gradually until it is completely absorbed, about 3 minutes.
If desired, serve it on a large tray or in single serving presentations with cream or ice cream on top.