• - Preheat oven to 180˚C (350˚F)), grease muffin molds with melted ghee.
• - Place Konafa in a large bowl, and gently separate strands with fingers.
• - Add ghee and toss to coat evenly, add ’s cocoa powder to half konafa dough.
• - Place a handful of konafa in each muffin mold.
• - Bake for about 10 minutes or until golden, let cool.
• - Pour over sugar syrup, add you favorite ice cream scoop and drizzle with chocolate syrup, top with fresh fruits or chocolate mousse.

  For sugar syrup

• - Place sugar and water in a sauce pan over a medium heat stir to dissolve.
• - Add lemon juice and let boil till thickened.
• - You may add flavors to the syrup as desired (lemon zest, cloves, bay leaves, cinnamon stick, rose water), preserve in jar and refrigerate till use.
• - For thicker sugar syrup, add more cup of sugar.