Kunafa Recipe Easy, Delicious & Tasty
Kunafa Recipe Easy, Delicious & Tasty is a medium Middle Eastern recipe that serves 4. 350 calories per serving. Recipe by Sagar's Kitchen on YouTube.
Prep: 17 min | Cook: 35 min | Total: 1 hr 2 min
Cost: $5.60 total, $1.40 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains dairy, Contains nuts
Allergens: Milk, Gluten, Tree nuts
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
Dough becomes lumpy while cooking
Whisk continuously over low heat and ensure cornflour is fully dissolved before heating.
Kunafa cracks when flipping
Use a wide, flat plate to support the kunafa and flip gently; ensure the dough is not too dry.
Sugar syrup makes the dessert soggy
Make the syrup thin (1:1 sugar to water) and drizzle just before serving.
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
What is the cultural significance and history of Kunafa in Middle Eastern cuisine?
Kunafa is a beloved dessert across the Levant, Egypt, and the Arabian Gulf, traditionally served during Ramadan, weddings, and festive celebrations. Its origins trace back to the Ottoman era, where shredded pastry (kataifi) or semolina dough was layered with sweet cheese and soaked in syrup, symbolizing hospitality and indulgence.
What are the traditional regional variations of Kunafa in Middle Eastern cuisine?
In Palestine and Jordan, kunafa is made with shredded kataifi dough; in Egypt, a semolina version called "Kunafa Nayeh" is popular; in Turkey, a similar dessert called "Künefe" uses a cheese‑filled pastry. Each region varies the type of dough, cheese, and syrup flavorings such as rose water or orange blossom.
How is authentic Kunafa traditionally served in the Levant?
Authentic kunafa is served hot, cut into diamond‑shaped pieces, drizzled with a thin rose‑water‑scented sugar syrup, and garnished with crushed pistachios. It is often accompanied by Arabic coffee or tea.
During which celebrations is Kunafa traditionally associated in Middle Eastern culture?
Kunafa is a staple during Ramadan Iftar, Eid al‑Fitr, Eid al‑Adha, weddings, and birthday celebrations throughout the Middle East, symbolizing sweetness and prosperity.
What makes Kunafa special or unique in Middle Eastern cuisine?
Kunafa’s unique combination of a stretchy, caramelized dough with a molten cheese core, finished with a fragrant syrup and crunchy pistachio topping, creates a contrast of textures and flavors that is distinct among Arabic sweets.
What are the most common mistakes to avoid when making Kunafa at home?
Common mistakes include over‑cooking the milk‑cornflour dough causing it to become grainy, flipping the kunafa too early which can break the structure, and using a syrup that is too thick which makes the dessert soggy.
Why does this Kunafa recipe use cornflour instead of traditional semolina or kataifi?
Cornflour provides a quick‑thickening base that mimics the stretchy texture of traditional dough while keeping the recipe simple for home cooks without needing special shredded pastry or semolina processing.
Can I make Kunafa ahead of time and how should I store it?
Yes. Prepare the dough and cheese mixture up to 2 hours ahead, keep them covered at room temperature, and assemble just before cooking. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated on a skillet.
What texture and appearance should I look for when the Kunafa is done cooking?
The bottom and top layers should be golden‑brown and slightly crisp, while the cheese interior is fully melted and gooey. The syrup should have soaked the surface without making it soggy, and the pistachio garnish should remain bright and crunchy.
What does the YouTube channel Sagar's Kitchen specialize in?
The YouTube channel Sagar's Kitchen specializes in Indian and South Asian home cooking tutorials, focusing on easy‑to‑follow recipes that blend traditional flavors with practical, everyday cooking techniques.
How does the YouTube channel Sagar's Kitchen's approach to Middle Eastern cooking differ from other cooking channels?
Sagar's Kitchen adapts classic Middle Eastern dishes like Kunafa using readily available Indian pantry ingredients such as ghee and cornflour, offering shortcuts and clear visual steps that make these exotic desserts accessible to a broader home‑cook audience.
Last updated: September 6, 2026
