Baked Knafeh Donuts with Pistachio

Preheat the oven to 180 degrees Celsius

Get medium-sized donut molds, which are available in markets and often used for baked donuts instead of fried ones

Place the knafeh in a deep plate, spread the ghee over it, then sprinkle the powdered sugar and mix well to coat all the knafeh

Put a little knafeh in the donut molds and press well to make the surface even

Bake in the oven until golden brown

Remove from the oven, immediately pour syrup over it, let it absorb for a few minutes, then let it cool completely

For the milk mixture, in a saucepan put the milk and heat until very hot, remove from heat, add lemon juice, stir a little, and let it separate, then strain with a fine sieve to get the cheese and set aside

For the muhallabia, in a saucepan put milk and cornstarch, stir to dissolve, put on heat with continuous stirring until it thickens, remove from heat, add orange blossom water, and let it cool

In a bowl, put the cheese from the milk mixture and the muhallabia, and mix well to get a homogeneous mixture

Mix the pistachio with the cheese mixture and spread it on the donuts, which can be used as a single layer or stacked with some knafeh in between

Add more syrup and pistachio on top and serve