How to make
The kadaif is placed in a round non greased baking pan, which is not shallow.
Milk is boiled and the cream is separated.
Add 3.5 oz (100 g) of sugar and boil over low heat, by stirring continuously for 20 minutes after boiling.
With a dry ladle, pour the milk and sugar over each ball.
Leave them at room temperature to absorb.
While the kadaif soaks up the milk, prepare the second syrup. It should not be prepared along with the first one, because the second one will cool down and it should be added 30 minutes after the first syrup.
Boil water with 1.1 lb (500 g) of sugar for 20 minutes on medium heat.
Once it is ready, add the drops of lemon juice and mix very well.
Pour the second syrup over each ball again.
The pistachios are peeled and grinded into flour. It is best prepared with freshly grinded pistachios to soak up the syrup.
Place crushed pistachios on top of each slice.
The kadaif balls with milk and pistachios are left to soak for 1 hour after the second syrup and pistachios.
