When I checked my kitchen for chametz about two weeks ago, I discovered I still had some millet (which looks like chametz but is kitniot), and decided to use that up in a kodofa during the Pesach week.
Last Friday DD-14 made the kodofa. With a little help and encouragement from yours truly.
Today I’m sharing the recipe.
- 250 g. millet
- 5 dl. water
- 200 g. butter
- 1 egg, beaten
- 400 g. cream cheese
- 175 g. mozzarella, grated
- 3½ dl. honey
- 1 tsp. cardamom
- 1½ dl. water
- 1 tsp. rose water
- ½ cup chopped “crunchies” (e.g. walnuts, almonds, hazelnuts, dessicated coconut and kasha)
- Cook millet in water for approximately 15 minutes, until all the water has been absorbed. Leave millet to cool for about 30 minutes.
- Preheat oven to 200°C/390 F
- Work butter and egg into millet.
- Spread half the millet mixture into a 10-12 inch round baking tin. (Or use a glass oven dish.)
- In a large bowl, combine cream cheese, mozzarella and three tablespoons honey.
- Spread cheese mixture on top of millet, then spread remaining millet on top. Bake for about 15 minutes.
- Combine remaining honey, water and cardamom in a small saucepan and bring to the boil. Leave to boil for about 7 minutes.
- Remove syrup from heat and add rose water.
- Remove kodofa from oven, and place under grill until the top is lightly browned and crunchy.
- Sprinkle nut mixture on top of the cake.
- Place kodofa back under the grill for another two minutes. Watch carefully, as the nut-mixture burns easily.
- Pour syrup on top of kodofa, and serve.