🌙 Arabian sweet ka Indian avatar – Kunafa dessert with a twist

Ingredients

• 130 grams Sev (fine, roasted sev; break into small pieces)
• 2 tablespoons Ghee (clarified butter for light roasting)
• 0.5 cup Water (for sugar syrup)
• 0.5 cup Granulated Sugar (divided: 1/4 cup for syrup, 1/4 cup for milk mixture)
• 1 teaspoon Cardamom Powder (ground; half for syrup, half for milk pudding)
• a pinch Saffron Strands (for color and aroma in milk pudding)
• 2 cups Whole Milk (full‑fat for creaminess)
• 3 tablespoons Cornflour (mixed with milk to form a slurry for thickening)
• 2 tablespoons Pistachios (chopped, for garnish)
• a few Edible Rose Petals (for garnish; ensure they are pesticide‑free)

Instructions

1. Break the Sev

   Place the roasted sev on a clean surface and gently break it into small bite‑size pieces.

   Time: PT5M

2. Prepare Sugar Syrup

   In a small saucepan combine 1/2 cup water and 1/4 cup granulated sugar. Bring to a boil, then turn off the heat and stir in 1/2 tsp cardamom powder. Set aside.

   Time: PT5M

3. Lightly Roast Sev in Ghee

   Heat 2 tbsp ghee in a frying pan over medium heat. Add the broken sev and toss for about 2‑3 minutes just to warm it; it’s already roasted so avoid over‑browning.

   Time: PT3M

4. Absorb Syrup into Sev

   Pour the warm cardamom syrup over the lightly roasted sev, turn off the flame, cover the pan and let sit for 5 minutes, stirring once midway so the syrup is fully absorbed.

   Time: PT5M

5. Heat Milk with Sugar & Saffron

   In a saucepan heat 2 cups whole milk, add 1/4 cup sugar and a pinch of saffron strands. Bring to a gentle boil, then lower the heat.

   Time: PT5M

6. Make Cornflour Slurry

   In a small bowl mix 3 tbsp cornflour with 3 tbsp cold milk until smooth.

   Time: PT2M

7. Thicken Milk Pudding

   Add the remaining 1/2 tsp cardamom powder to the boiled milk, then slowly whisk in the cornflour slurry. Cook on low heat for 2 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Time: PT2M

8. First Layer of Sev

   Spread half of the syrup‑soaked sev evenly in the bottom of an 8‑inch square baking dish.

   Time: PT5M

9. Add Creamy Milk Pudding

   Pour the warm milk‑cornflour mixture over the first sev layer, spreading it evenly.

   Time: PT2M

10. Set in Refrigerator

    Cover the dish and refrigerate for 30 minutes so the pudding sets.

    Time: PT30M

11. Top Layer and Garnish

    Remove the set dessert, sprinkle the remaining sev on top, then garnish with chopped pistachios and edible rose petals.

    Time: PT5M

12. Final Chill

    Return the garnished dessert to the refrigerator for another 5 minutes to chill the garnish.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

40g

Fat

8g

Fiber

2g