Best Kunafa Recipe for Eid 🤤

Ingredients

• 300 g Kataifi (shredded phyllo) (found in the frozen section of Asian or Middle‑Eastern grocery stores)
• 100 g Unsalted Butter (softened, cut into cubes)
• 2 Tbsp Cooking Oil (premium gold cooking oil) (for extra crispness, use a neutral oil like sunflower or canola if unavailable)
• 200 g Mozzarella Cheese (shredded) (use low‑moisture mozzarella for best melt)
• 250 ml Milk (full‑fat for richer pudding)
• 120 g Granulated Sugar (divided: 80 g for syrup, 40 g for pudding)
• 2 Tbsp Cornstarch (mix with a little cold milk to form a slurry)
• 1 tsp Vanilla Extract (optional, adds depth)
• 1 tsp Rose Water (adds traditional fragrance)
• ½ tsp Cardamom Powder (for syrup, optional)
• 200 ml Water (for syrup and corn‑starch slurry)
• ¼ tsp Salt (enhances flavor of the cheese layer)

Instructions

1. Prepare the Rose‑Water Syrup

   In a saucepan combine 80 g sugar, 200 ml water and a pinch of cardamom powder. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in 1 tsp rose water. Let cool to room temperature.

   Time: PT10M

   Temperature: Medium heat

2. Make the Sweet Milk Pudding (Qashta)

   In the same saucepan add the remaining 40 g sugar, 250 ml milk, 2 Tbsp cornstarch slurry (cornstarch mixed with a little cold milk), vanilla extract and a pinch of salt. Stir continuously over medium heat until the mixture thickens and pulls away from the sides, about 5‑7 minutes. Remove from heat and set aside to cool slightly.

   Time: PT8M

   Temperature: Medium heat

3. Prepare the Kataifi Base

   Place the 300 g kataifi in a large mixing bowl. Melt 100 g butter with 2 Tbsp cooking oil. Pour the melted butter‑oil mixture over the kataifi and toss with gloves or a spatula until evenly coated and slightly glossy.

   Time: PT5M

4. Assemble the Kunafa

   Grease the baking tray with a thin layer of butter. Press half of the buttered kataifi into the tray, creating an even layer about 1 cm thick. Spread the warm milk pudding evenly over the kataifi. Sprinkle the shredded mozzarella (200 g) over the pudding. Top with the remaining kataifi, pressing gently to seal the edges.

   Time: PT5M

5. Bake or Air‑Fry

   If using an oven, preheat to 180 °C and bake for 20 minutes until the top is golden brown and crisp. If using an air fryer, set to 180 °C and cook for the same time, checking halfway to avoid burning.

   Time: PT20M

   Temperature: 180°C

6. Cool Slightly and Flip

   Remove the kunafa from heat and let it sit at room temperature for 5 minutes. Then, using a wide spatula, carefully flip the kunafa onto a serving plate so the crispy side is on top.

   Time: PT5M

7. Finish with Syrup

   Drizzle the cooled rose‑water syrup evenly over the hot kunafa, allowing it to soak in. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g