No Bake Kunafa Dessert in Indian Style

Ingredients

• 150 g Sev (thin vermicelli) (thin, long strands; use the whole 150 g packet)
• 1/2 cup Water (for syrup)
• 1/4 cup Granulated Sugar (for syrup)
• 1/2 tsp Cardamom Powder (ground green cardamom)
• 1/2 tsp Kewra Essence (adds floral aroma; can substitute with rose water or a few drops of saffron essence)
• 1 tbsp Desi Ghee (clarified butter; butter can be used but not oil)
• 2 cups Full‑Fat Milk (boiled and chilled; used for custard base)
• 3 tbsp Granulated Sugar (for custard sweetening; adjust to taste)
• 1 tsp Cardamom Powder (for custard flavor)
• 3 tbsp Vanilla Custard Powder (store‑bought vanilla custard mix)
• 1/2 cup Milk (for custard slurry) (same milk as above, used to make smooth custard slurry)
• 1 cube Processed Cheese Cube (Amul style; can use mozzarella slice or omit)
• 2 tbsp Pistachios (chopped for garnish)
• 1 piece Silver Leaf (Vark) (optional decorative garnish)

Instructions

1. Crush the Sev

   Place the 150 g packet of thin sev in a large bowl and crush it by hand or with a rolling pin into small bite‑size pieces.

   Time: PT5M

2. Prepare the Sugar Syrup

   In a saucepan combine 1/2 cup water, 1/4 cup sugar, 1/2 tsp cardamom powder and 1/2 tsp kewra essence. Bring to high flame, stirring until the sugar fully dissolves.

   Time: PT3M

   Temperature: high flame

3. Set Syrup Aside

   Turn off the heat and transfer the hot syrup to a small bowl; keep it warm for later.

   Time: PT1M

4. Roast the Sev in Ghee

   Heat 1 tbsp desi ghee in a frying pan over medium‑high heat. Add the crushed sev and stir‑fry for 2–3 minutes until lightly golden and fragrant.

   Time: PT3M

   Temperature: medium‑high

5. Soak Sev in Syrup

   Turn off the heat, pour the prepared syrup over the roasted sev, mix quickly, cover the pan and let it sit for 15 minutes so the sev absorbs the syrup and softens.

   Time: PT15M

6. Make Custard Slurry

   In a mixing bowl whisk together 3 tbsp vanilla custard powder with 1/2 cup milk until smooth and lump‑free.

   Time: PT3M

7. Heat Milk for Custard

   In a saucepan combine 2 cups milk, 3 tbsp sugar, 1 tsp cardamom powder and 1/2 tsp kewra essence. Heat over medium‑high until the mixture just begins to boil, stirring frequently.

   Time: PT5M

   Temperature: medium‑high

8. Melt Cheese

   Add the cheese cube to the hot milk and stir until fully melted.

   Time: PT1M

9. Cook the Custard

   Reduce flame to low, slowly pour the custard slurry into the milk while whisking continuously. Cook for 5–7 minutes, scraping the bottom, until the mixture thickens to a smooth, creamy consistency.

   Time: PT7M

   Temperature: low

10. Cool Custard Slightly

    Turn off the heat and let the custard sit for 2 minutes so it thickens a bit but remains pourable.

    Time: PT2M

11. Layer the Base Sev

    In a glass serving bowl, spread half of the syrup‑soaked sev evenly as the bottom layer.

    Time: PT2M

12. Add Custard Layer

    Pour the warm custard over the sev base, spreading it with a spatula to cover the entire surface.

    Time: PT2M

13. Top with Remaining Sev

    Scatter the remaining soaked sev over the custard, pressing lightly to adhere.

    Time: PT2M

14. Garnish

    Sprinkle chopped pistachios over the top and place a small piece of silver leaf for decoration.

    Time: PT1M

15. Chill and Set

    Refrigerate the assembled kunafa for 30–45 minutes for a soft set, or 3–4 hours for a firmer texture before serving.

    Time: PT45M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g