Kunafa

Name: Kunafa
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 180 g Laccha Sewai (fried Vermicelli); 2 teaspoon Ghee or soft unsalted butter; 1 pinch Saffron colour; 1/2 cup Milk powder; 1 +1/2 cup Water; 3 tablespoon Condensed milk; 3 tablespoon Cream cheese (you can use fresh cream also); 3 tablespoon Mozzarella cheese; 2 teaspoon Cornflour; 2 tablespoon Milk to mix with cornflour; 3-4 drops Kewra water; 2-3 tablespoon crushed assorted Nuts; 1/2 cup granulated Sugar; 3/4 cup Water; 2 drops kewra water; 2 Cherry; as needed Mint leaves; as needed Crushed nuts; as needed Soft butter or ghee to grease the kunafa plate

Sabrina Yasmin @barak_kitchen

Riyadh

#goldenapron12
Date #22nd_May
Kunafa is a very popular middle eastern desserts. It is so simlpe to make yet very delicious. In Middle Yeast it is generally made of kunafa dough. But as kunafa dough is not easily available in India I made this with laccha sewai and it came out perfect.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

30 minutes

6 servings

180 gLaccha Sewai (fried Vermicelli)
2 teaspoonGhee or soft unsalted butter
1 pinchSaffron colour
1/2 cupMilk powder
1 +1/2 cup Water
3 tablespoonCondensed milk
3 tablespoonCream cheese (you can use fresh cream also)
3 tablespoonMozzarella cheese
2 teaspoonCornflour
2 tablespoonMilk to mix with cornflour
3-4 dropsKewra water
2-3 tablespooncrushed assorted Nuts
For Sugar syrup
1/2 cupgranulated Sugar
3/4 cup Water
2 dropskewra water
For garnishing
2Cherry
as neededMint leaves
as neededCrushed nuts
as neededSoft butter or ghee to grease the kunafa plate

Saved

Steps

30 minutes

1

Take laccha sewai in a bowl and add ghee or butter and a pinch of saffron colour.
2

With your finger tips mix well so that butter incorporate with sewai well. Keep aside.
3

In a saucepan add 1/2 cup of full fat milk powder and 1+1/2 cup of water.
4

Mix and bring to boil. Add condensed milk.
5

Mix well and then add cream cheese or cream and stir well.
6

Mix cornflour with 2 tablespoon of milk and add to the milk mixture.
7

Mix well so that the mixture wo'nt stick to the bottom. Keep flame in medium low heat.
8

Add 3-4 drops of kewra water.
9

In the meantime the mixture will be thicken to a saucy consistency.
10

Add mozzarella cheese at last, mix and remove from heat.
11

Keep the mixture aside to become cool.
12

Take a round medium sized baking pie plate or tin and grease with butter.
13

Place half of the prepared sewai at the bottom of the plate to make a layer.Press with your fingers so that sewai sets tightly at the bottom. Keep sides little up as shown in the picture.
14

Now make a layer of the milk and cheese mixture (cold).
15

Sprinkle some crushed assorted nuts over the layer.
16

Top with the remaining sewai. Spread them carefully over the milk mixture so that there remains no gap.
17

Bake the kunafa in a preheated oven at 180 degree C for about 30 minutes or until the top becomes nice golden brown. I bake with both the rod of oven on at first. After 15 minutes I off the upper rod and baked with only lower rod on.
18

In the meantime for sugar syrup take 1/2 cup of sugar and 3/4th cup of water in a pan and bring to boil.
19

Add 2 drops of kewra water and cook the syrup for 5 minutes to make a thin syrup.
20

My kunafa is ready after 30 minutes of baking.
21

Add warm sugar syrup over the hot kunafa. Keep some syrup in a cup for serving.
22

Garnish kunafa with some crushed nuts, cherries and mint leaf.
23

Serve warm or at room temperature with sugar syrup at the side.