Perfect Kunafa Recipe Without Oven - Eid Special Creamy Kunafa - Arabian Dessert - BaBa Food RRC

Ingredients

• 120 g Unsalted Butter (cut into small cubes, melted)
• 250 g Vermicelli (Suwaiyan) (light‑colored, broken into 2‑3 cm pieces)
• 200 g Granulated Sugar (for sugar syrup)
• 240 ml Water (for sugar syrup)
• 1 tsp Lemon Juice (prevents crystallization of syrup)
• 600 ml Full‑Fat Milk (for rabri filling)
• 1 tbsp Cornflour (helps thicken the rabri)
• 100 g Mozzarella Cheese (shredded; can use low‑moisture mozzarella)
• 1 tsp Vanilla Extract (optional, adds fragrance)
• 2 tbsp Almonds, sliced (for garnish)
• 2 tbsp Pistachios, chopped (for garnish)

Instructions

1. Roast Vermicelli

   Heat the skillet over medium‑low flame, add the melted butter, then toss the broken vermicelli pieces. Stir continuously until they turn golden‑brown and emit a nutty aroma.

   Time: PT5M

2. Prepare Sugar Syrup

   In a saucepan combine water and sugar. Bring to a gentle boil, add the lemon juice, and simmer for 3‑4 minutes until the syrup is slightly thick but still pourable.

   Time: PT5M

3. Make Rabri Cheese Filling

   In another saucepan warm the milk over medium heat. Dissolve cornflour in a little cold milk, then whisk it into the hot milk. Add shredded mozzarella, vanilla extract, and a tablespoon of sugar. Stir continuously until the mixture thickens into a smooth, creamy consistency.

   Time: PT10M

4. Assemble the Kunafa

   Place the ring mold on a flat surface. Spread half of the roasted vermicelli evenly at the bottom, pressing gently with the back of a spoon. Pour the warm rabri‑cheese filling over the vermicelli, then top with the remaining vermicelli. Use a glass or flat press to compact the layers evenly.

   Time: PT5M

5. Garnish and Drizzle

   Drizzle a generous spoonful of the prepared sugar syrup over the top. Sprinkle sliced almonds and chopped pistachios evenly. Lightly press the nuts into the surface so they adhere.

   Time: PT3M

6. Chill

   Transfer the assembled kunafa (still in the ring) to the refrigerator and let it set for at least 1 hour. This firms the layers and makes cutting easier.

   Time: PT1H

7. Unmold and Serve

   Remove the ring gently. Slice the kunafa into wedges with a sharp knife. Serve at room temperature or slightly chilled.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g