Vermicelli Cheese Kunafa(eid special)

Name: Vermicelli Cheese Kunafa(eid special)
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For sugar syrup:-; 250 ml water; 100 grams sugar; 1/4 teaspoon lemon juice; 1 tablespoon rose water; For Kunafa dough:-; 150 grams vermicelli (roasted); 2 tablespoons butter; For For cheese filling:-; 2 tablespoons mozzarella cheese; For ricotta cheese:-; 500 ml milk; 1 teaspoon lemon juice; Pinch salt; For For garnish:-; as required Chopped cashew or Pistachios

Priyanka Sudesh @cook_22358434

Thane

#eid2020 #ramdaneidspecialrecipe

The Arabic Sweet Kunafa or Kanafeh is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region.
kunafa is typically prepared and eaten during Ramadan.
It is called "The Queen of Arabic desserts" and makes a great dessert that you can serve after a traditional Mughlai or Middle Eastern Meal.
While you can purchase this pastry in most bakeries during Ramadan, it is also a simple pastry to make and enjoy at home...!!!

#eid2020 #ramdaneidspecialrecipe

Priyanka Sudesh @cook_22358434

Thane

#eid2020 #ramdaneidspecialrecipe

Saved

Ingredients

1 hour

4 servings

For sugar syrup:-
250 mlwater
100 gramssugar
1/4 teaspoonlemon juice
1 tablespoonrose water
ForKunafa dough:-
150 gramsvermicelli (roasted)
2 tablespoonsbutter
ForFor cheese filling:-
2 tablespoonsmozzarella cheese
For ricotta cheese:-
500 mlmilk
1 teaspoonlemon juice
Pinchsalt
ForFor garnish:-
as requiredChopped cashew or Pistachios

Saved

Steps

1 hour

1

In a bowl add crushed roasted vermicelli and butter mix well. Keep aside.
2

To prepare ricotta cheese, Pour the milk into a pot and set it over medium heat. The milk will get foamy and start to steam, remove it from heat if it starts to boil. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine. Leave it for 10-15 minutes. After the resting period, spoon out the curds and strain through a cheesecloth-lined strainer. Let drain until it reaches the desired consistency. For a creamy smooth ricotta,either whip by hand or process in mixer.
3

Place half of Kunafa dough (prepared above) in a mould and firmly press(using glass or anything else) it down around the bottom and sides.
4

Now add prepared ricotta cheese over dough. Then add mozerrola cheese over ricotta cheese. cover the cheese with the rest of kunafa dough.the cheese should be covered completely.
5

Bake it for 20 minutes at 180° in preheated oven. for sugar syrup in saucepan add water, sugar, lemon juice and rose water. Bring it to boil. Make 1 thread chasni of it and keep it aside.
6

After baking(golden brown colour) remove it from oven. Clear the edges. Flip the mould. Pour hot sugar syrup over it.
7

Garnish with cashew or Pistachios!...Serve hot the kunafa with the extra syrup for those who want to top up their slice!!!!!!