The ruffles of burma kadayıf are not only for looks: they hold the syrup and keep the dessert moist. The gathering is done on a rolling pin; the kadayıf is wound round it and pushed in from both sides towards the middle.
Ingredients
For the dessert
For the syrup
Method
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Make the syrup
Boil the sugar and water for 15 minutes, add the lemon juice and cool.
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Divide the kadayıf
Separate the kadayıf into strips a palm wide and loosen the strands.
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Lay the walnuts
Scatter walnuts along the long edge of each strip.
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Wind it on the pin
Lay the rolling pin at the edge of the kadayıf and wind it on tightly.
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Gather
With both hands, push the kadayıf on the pin towards the middle to ruffle it, then pull the pin out.
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Arrange
Lay the rolls side by side in a buttered tray and drizzle melted butter over them.
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Bake
Bake at 180 degrees for 40 minutes.
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Add the syrup
Pour cold syrup over the hot dessert and rest for 45 minutes.
Tips
- Do not skip the gathering; a plain roll of kadayıf does not hold the syrup and stays dry.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Hold the kadayıf with your hand as you pull the pin out, or it unwinds.
Nutrition
Values are per serving and approximate.