Mini mango Kunafa

Name: Mini mango Kunafa
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 gm vermicelli; 2 tbsp melted butter; 1 tbsp condensed milk; 1/2 cup milk; 2 TSP sugar; 2 TSP cornflour; 2 cheese cubes; 1/4 Cup mango puree; 1/4 Cup sugar; 1/2 Cup water; 2 pinch cardamom powder; as required Few strings of saffron; 2 drops rose or kewra essence

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#ERC

Kunafa with cream is an iconic Middle Eastern or Arabic dessert , made with shredded Kunafa dough or vermicelli , stuffed with cream, baked till golden brown, doused in an aromatic syrup and enjoyed warm for the best flavour.

#ERC

Mamta L. Lalwani @kims_kitchen160316

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Ingredients

4 servings

100 gmvermicelli
2 tbspmelted butter
1 tbspcondensed milk
For cream -
1/2 cupmilk
2 TSPsugar
2 TSPcornflour
2cheese cubes
1/4 Cupmango puree
For syrup -
1/4 Cupsugar
1/2 Cupwater
2 pinchcardamom powder
as requiredFew strings of saffron
2 dropsrose or kewra essence

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Steps

1

Firstly for making Kunafa crust (here I have used vermicelli) break the vermicelli in to a bowl, add melted butter and mix well. Add condensed milk and give it to a good mix.
2

Next for preparing filling --
In a saucepan add milk, sugar and cornflour whisking vigorously without forming lump, keep the pan on medium heat and cook until it thickens.Next to add cheese and stir continuously until it gets Creamy. Switch off the heat and let the mixture cool completely then add mango puree and mix well. Set aside.
3

Take the baking pan, here I have taken muffins tray to make mini kunafa. grease each section with butter, add tbsp of mixture to the bottom and press well into even layer. Keep the baking tray into preheated microwave oven and bake for 5 mins on 180°c. Let it cool for a while.
4

Now pour the prepared milk cheese mixture and spread evenly. Add remaining vermicelli spreading evenly by pressing gently into pan. Bake for another 5 mins until golden. Let cool on rack for 10 minutes.
5

Meanwhile, in a saucepan add sugar, water and saffron to a boil.Reduce heat to a simmer, cook until little thick and syrupy, about 2 minutes. Remove from heat, let cool to room temperature. Stir in rose water. Set aside.
6

Run thin knife around edge of to remove from pan. Invert serving platter over top and turn pan upside down onto platter. Sprinkle with some pistachios. Drizzle some of the sugar syrup over top. Let stand until absorbed, about 15 minutes. Drizzle with remaining sugar mixture. Let cool to room temperature before slicing.