Kunafa Recipe Easy, Delicious & Tasty

Ingredients

• 1 cup Full Cream Milk (approximately 250 ml, room temperature)
• 1 tsp Cornflour (for thickening the dough)
• 0.5 tsp Granulated Sugar (adds slight sweetness to the dough)
• 0.25 tsp Vanilla Extract (optional, for aroma)
• 200 g Cream Cheese (softened, room temperature)
• 4 tbsp Ghee (clarified butter, melted)
• 150 g Mozzarella Cheese (shredded, for meltable layer)
• 2 tbsp Pistachios (chopped, for garnish)
• 2 tbsp Sevai (Vermicelli) (roasted, for topping)
• 2 tbsp Sugar (for thin syrup)
• 2 tbsp Water (for thin syrup)

Instructions

1. Mix Milk Base

   In a saucepan, combine 1 cup full‑cream milk, 1 tsp cornflour, 0.5 tsp sugar and optional 0.25 tsp vanilla extract. Stir until the cornflour is fully dissolved and no lumps remain.

   Time: PT5M

2. Cook the Kunafa Dough

   Place the saucepan over low flame and continuously stir. Cook until the mixture becomes thick, glossy and pulls away from the sides of the pan – about 7 minutes.

   Time: PT7M

   Temperature: Low flame

3. Incorporate Ghee

   Add 4 tbsp melted ghee to the thickened dough and mix well until fully incorporated, giving the dough a glossy sheen.

   Time: PT2M

4. Prepare the Cheese Layer

   In a separate bowl, blend the softened 200 g cream cheese with 150 g shredded mozzarella until smooth. Set aside.

   Time: PT5M

5. Assemble the Kunafa

   Grease the flat plate or baking dish with a little ghee. Spread the hot kunafa dough evenly to form a thin base. Spoon the cheese mixture over the dough, spreading it uniformly. Sprinkle chopped pistachios and roasted sevai on top, then gently press down with the spatula to set.

   Time: PT5M

6. Preheat the Tawa

   Place the non‑stick tawa on medium‑high heat and let it become hot (about 2 minutes). If using foil, line the bottom of the tawa with a sheet of foil to prevent sticking.

   Time: PT2M

   Temperature: Medium‑high

7. Cook First Side

   Transfer the assembled kunafa (still on the plate) onto the hot tawa. Cover with a lid (or foil) and cook for 10‑12 minutes until the bottom turns golden brown and crisp.

   Time: PT12M

   Temperature: Medium‑high

8. Flip and Cook Other Side

   Carefully flip the kunafa onto its other side using a large spatula or by inverting onto another plate and sliding back. Cover again and cook another 10‑12 minutes until both sides are golden and the cheese is melted.

   Time: PT12M

   Temperature: Medium‑high

9. Add Sugar Syrup and Garnish

   While the kunafa is still hot, drizzle 2 tbsp thin sugar syrup (2 tbsp sugar dissolved in 2 tbsp hot water) over the top. Sprinkle the remaining chopped pistachios for color and crunch.

   Time: PT2M

10. Serve

    Allow the kunafa to rest for 2 minutes, then cut into wedges and serve warm.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Full Cream Milk: any milk
• Instead of Cornflour: all‑purpose flour (as thickener)
• Instead of Granulated Sugar: powdered sugar
• Instead of Vanilla Extract: vanilla bean paste, omit
• Instead of Cream Cheese: ricotta, mascarpone
• Instead of Ghee: unsalted butter
• Instead of Mozzarella Cheese: cheddar, provolone
• Instead of Pistachios: almonds, cashews
• Instead of Sevai (Vermicelli): fine noodles
• Instead of Sugar: honey

Equipment Needed

• Saucepan
• Mixing Spoon
• Non‑stick Tawa (griddle)
• Flat Plate or Baking Dish
• Aluminum Foil (optional)
• Spatula
• Measuring Spoons
• Knife
• Lid that fits the tawa

Critical Steps — Do Not Skip

• Cooking the milk‑cornflour mixture to a thick, glossy dough without lumps
• Flipping the kunafa on the tawa without breaking its shape
• Adding the thin sugar syrup at the right moment to avoid sogginess

Chef Tips from the Video

• For extra aroma, add a pinch of ground cardamom to the milk mixture
• Roast the sevai lightly in a dry pan before sprinkling for added crunch
• Use a mixture of mozzarella and a soft cheese like ricotta for a creamier interior

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on a skillet before serving.

Freezer: Not recommended as the texture changes when frozen.

Room temperature: Can sit at room temperature for up to 1 hour; after that, refrigerate.

Make-Ahead Tips

• The kunafa dough can be prepared up to 2 hours ahead and kept covered at room temperature; reheat on the tawa before assembling
• Cheese mixture can be made a day ahead and stored refrigerated

Frequently Asked Questions