Cooking Instructions
- 1
Take two sheet container and grease it with thick layer of unsalterd butter
- 2
Take unsalted butter and mix it well with pheeni
- 3
Put one payer of butter mixed pheeni on the container. Put another later of cheese. And then again out last layer of pheeni over it.
- 4
Press it gently so it's settled and fixed.
- 5
Creamy Souce -
On another pen take 1 cup milk and add shugar. Mix it well. And then add 1 tbs corn flour mixed in 1/2 cup milk. Pour it into the pot and wait for it to form thick texture. Also add condensed milk to your taste. Your creamy souce is ready. - 6
Shugar Souce -
Add 1 cup water, 4 tbs Shugar and few drops of lemon. - 7
Take the container where you set the khunafa and place it over right flame. Slightly rotate it every 30sec and allow it to cook and color. You'll start to smell the khunafa now.
- 8
Now flip it by placing another container on the top and similarly cook the other side aswell.
- 9
Take it out and put, the shugar source and dry fruits. Khunafa is ready to be served with the cream souce
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