Instant Kunafa Recipe in Just 5 Mins

Ingredients

• 1 cup Milk (full‑fat, boiled)
• 2.5 tablespoons Granulated Sugar (adjust to taste for filling)
• 1 tablespoon Corn Flour (regular corn starch for thickening)
• 1/2 cup Processed Cheese Cubes (Amul or any processed cheese, cubed)
• 2 tablespoons Mozzarella Cheese (shredded pizza mozzarella)
• 1/2 teaspoon Kewra Essence (optional floral flavor)
• 1/4 teaspoon Saffron Essence (optional, adds aroma)
• 1/2 cup Granulated Sugar (for syrup)
• 1/2 cup Water (for syrup)
• 1/2 tablespoon Lemon Juice (prevents crystallisation)
• 4 tablespoons All-Purpose Flour (for coating slurry)
• 2 tablespoons Corn Flour (for coating slurry)
• 1/4 cup Water (to make slurry, adjust for consistency)
• 1 cup Vermicelli (Sevai) (thin, can substitute with fine vermicelli or broken spaghetti)
• 2 pieces Bread Slices (white or brown, crusts removed)
• 2 tablespoons Butter (for frying; can use ghee or oil)
• 1 tablespoon Pistachios (finely chopped for garnish)
• 1 teaspoon Edible Rose Petals (for garnish)

Instructions

1. Prepare Cheese Filling

   In a saucepan heat 1 cup boiled milk over medium heat, add 2‑3 tbsp sugar and stir until warm. In a separate bowl mix 1 tbsp corn flour with 2‑3 tbsp milk to a smooth slurry. Pour the slurry into the warm milk, whisk continuously and cook on medium heat, stirring, until bubbles appear and the mixture thickens (2‑3 minutes). Reduce heat to low, add 1/2 cup cheese cubes, 2‑3 tbsp shredded mozzarella, 1/2 tsp kewra essence and 1/4 tsp saffron essence. Stir until the cheese melts and the mixture becomes thick and creamy (1‑2 minutes). Remove from heat and let cool slightly.

   Time: PT10M

   Temperature: medium heat

2. Make Sugar Syrup (Chashni)

   In another saucepan combine 1/2 cup sugar and 1/2 cup water. Bring to a boil over high heat, stirring until sugar dissolves. Reduce to medium‑high and simmer 2‑3 minutes until the syrup reaches a honey‑like thickness. Add 1/2 tsp kewra essence, 1/4 tsp saffron essence and 1/2 tbsp lemon juice. Stir and cook another 30 seconds, then remove from heat.

   Time: PT7M

   Temperature: high then medium‑high

3. Prepare Flour‑Corn Flour Slurry

   In a bowl combine 4‑5 tbsp all‑purpose flour and 2 tbsp corn flour. Gradually whisk in about 1/4 cup water until you obtain a smooth, thick but pourable batter.

   Time: PT3M

4. Crush Vermicelli

   Take 1 cup thin vermicelli (sevai) and lightly crush with your hands into short pieces. Set aside.

   Time: PT2M

5. Trim Bread Crusts

   Using a knife, remove the crusts from two slices of white or brown bread. Set the crust‑less slices aside.

   Time: PT2M

6. Assemble Cheese Sandwich

   Spread a generous layer of the cooled cheese filling evenly over one bread slice, leaving a small margin at the edges. Place the second slice on top and press gently to seal. Trim any excess filling if needed.

   Time: PT4M

7. Coat with Slurry and Vermicelli

   Place the assembled sandwich on a plate. Brush or spoon the flour‑corn flour slurry over all sides (top, bottom, edges) ensuring an even coat. Immediately press the crushed vermicelli onto the slurry‑coated surfaces so it sticks all around.

   Time: PT5M

8. Fry Until Golden and Crisp

   Heat a non‑stick pan or tawa over medium heat and melt 2 tbsp butter (or ghee/oil). Place the coated sandwich in the pan. Fry each side for about 4‑5 minutes, or until the vermicelli turns golden brown and the exterior is crisp. Press gently with a spatula to keep shape, then flip and repeat for the other side and also crisp the top and bottom edges if needed.

   Time: PT10M

   Temperature: medium heat

9. Drizzle Syrup and Garnish

   Transfer the hot kunafa to a serving plate. Drizzle generously with the prepared sugar syrup. Sprinkle chopped pistachios and a pinch of edible rose petals on top. Serve immediately while warm and crispy.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

12g

Carbohydrates

55g

Fat

18g

Fiber

2g