Kunafa on Tawa

Ingredients

• 250 g Pheni (Vermicelli) (cut into small pieces; can be found in Indian grocery aisles)
• 180 ml Ghee (approximately 3/4 cup; use unsalted ghee for authentic flavor)
• 500 ml Whole Milk (full‑fat for richer texture)
• 2 tbsp Cornflour (acts as a thickener for the cheese sauce)
• 100 ml Fresh Cream (adds richness; can use heavy cream)
• 1 cup Mozzarella Cheese (shredded; gives the classic stretchy texture)
• 1/2 cup Sugar Syrup (store‑bought or homemade (simple syrup with a pinch of lemon))
• 2 tbsp Mixed Dry Fruits (chopped pistachios, almonds, or walnuts for garnish)

Instructions

1. Cut and Mix Pheni with Ghee

   Take the 250 g pheni and cut it into small bite‑size pieces. Place in a mixing bowl and add 180 ml melted ghee, then toss until every piece is well coated.

   Time: PT5M

2. Prepare Cheese‑Cream Filling

   In a saucepan combine 500 ml milk, 2 tbsp cornflour (dissolved in a little cold milk), and 100 ml fresh cream. Cook over medium heat, stirring continuously for about 5 minutes until the mixture thickens. Then stir in 1 cup shredded mozzarella until fully melted and smooth.

   Time: PT7M

   Temperature: Medium heat

3. Grease the Pan and Spread Base Layer

   Grease the kunafa pan with a thin layer of ghee. Take half of the ghee‑coated pheni and spread it evenly across the bottom, pressing gently to create a compact base.

   Time: PT5M

4. Add Cheese Layer

   Pour the hot cheese‑cream mixture over the pheni base, spreading it with a spatula to cover the entire surface.

   Time: PT2M

5. Top with Remaining Pheni

   Evenly spread the remaining ghee‑coated pheni over the cheese layer, smoothing the top as uniformly as possible.

   Time: PT5M

6. Cook First Side on Tawa

   Place the kunafa pan on a pre‑heated flat tawa over medium heat. Cook for 10‑15 minutes, or until the bottom turns golden brown and the pheni feels firm.

   Time: PT12M

   Temperature: Medium heat

7. Flip and Cook Other Side

   Carefully flip the entire kunafa onto the tawa (you can use a large plate to assist). Cook the other side for another 10‑15 minutes until golden.

   Time: PT12M

   Temperature: Medium heat

8. Finish with Syrup and Garnish

   Remove the kunafa from heat, drizzle the sugar syrup evenly over the hot pastry, and sprinkle chopped dry fruits on top. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g