Kunafa Recipe Ramadan Special

Ingredients

• 1 cup Whole Milk (preferably full‑fat for richness)
• 2 tablespoons Granulated Sugar (fine white sugar)
• 2 tablespoons Cornstarch (for thickening the milk base)
• 3 tablespoons Cream Cheese (softened to room temperature)
• 3 tablespoons Unsalted Butter (melted; used for greasing and layering)
• 2 tablespoons Pistachio Powder (finely ground pistachios for flavor and garnish)
• 0.5 cup Sugar Syrup (Chashni) (made with 1/2 cup sugar, 1/4 cup water, a pinch of cardamom, lemon juice, optional rose water)
• 1 pinch Cardamom Powder (adds aromatic flavor to the syrup)

Instructions

1. Make the milk base

   In a saucepan combine 1 cup milk, 2 tbsp sugar and 2 tbsp cornstarch. Whisk until completely smooth with no lumps.

   Time: PT3M

2. Cook the milk mixture

   Place the saucepan over low flame and stir continuously. Cook for 8‑10 minutes until the mixture thickens, becomes glossy and coats the back of a spoon.

   Time: PT10M

   Temperature: low flame

3. Add cream cheese

   Remove the pan from heat, let it cool slightly, then whisk in 3 tbsp softened cream cheese until the filling is smooth and creamy.

   Time: PT2M

4. Grease the serving plate

   Melt 2 tbsp butter and brush a shallow plate generously, creating an even thin layer.

   Time: PT2M

5. Lay the first thin buttered layer

   Drizzle a little more melted butter over the greased plate and spread it thinly, pressing gently with a spatula.

   Time: PT3M

6. Spread the cheese filling

   Spoon the cream‑cheese mixture onto the plate and spread it evenly to about ½ inch thickness.

   Time: PT3M

7. Add pistachio powder and extra cheese

   Sprinkle 2 tbsp pistachio powder over the filling and dot with any remaining cream cheese for extra richness.

   Time: PT2M

8. Cover with second thin buttered layer

   Drizzle the remaining melted butter over the top and press gently to seal the layers.

   Time: PT2M

9. Cook the assembled kunafa

   Place the plate on a low flame (or in a heavy skillet) and cook for about 10 minutes, rotating occasionally, until the bottom turns golden brown and the cheese melts.

   Time: PT10M

   Temperature: low flame

10. Make sugar syrup (chashni)

    In a small saucepan combine ½ cup sugar, ¼ cup water, a pinch of cardamom and a few drops of lemon juice. Bring to a boil, then simmer 3‑4 minutes until slightly thick. Remove from heat and stir in a few drops of rose water if desired.

    Time: PT5M

    Temperature: medium heat

11. Add syrup and garnish

    Pour the warm syrup evenly over the hot kunafa, let it soak for a minute, then sprinkle generous pistachio powder on top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

8 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Granulated Sugar: Powdered sugar, Honey (adjust quantity)
• Instead of Cornstarch: All‑purpose flour (use double amount), Rice flour
• Instead of Cream Cheese: Ricotta cheese, Mascarpone
• Instead of Unsalted Butter: Ghee, Clarified butter
• Instead of Pistachio Powder: Chopped pistachios, Almond powder
• Instead of Sugar Syrup (Chashni): Honey syrup, Maple syrup (adjust sweetness)
• Instead of Cardamom Powder: Ground cinnamon, Ground nutmeg

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Spatula
• Butter Brush (optional)
• Measuring Spoons
• Shallow Plate (non‑stick preferred)
• Stove

Critical Steps — Do Not Skip

• Ensure the milk‑cornstarch mixture thickens without lumps (Step 2).
• Cook the assembled kunafa on low flame until the bottom is golden (Step 9).
• Pour the syrup while the kunafa is still hot so it absorbs properly (Step 11).

Chef Tips from the Video

• Use low heat throughout; high heat will cause the milk to curdle.
• A thick‑bottomed pan acts as a heat diffuser and prevents scorching.
• Freshly ground pistachios give the best aroma and color.
• A few drops of rose water or orange blossom water in the syrup add authentic Middle Eastern fragrance.

Troubleshooting

Storage

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

Freezer: Kunafa can be frozen for up to 1 month. Thaw in the refrigerator and reheat on low flame; texture may change slightly.

Room temperature: Do not keep at room temperature for more than 2 hours as the cheese filling can spoil.

Make-Ahead Tips

• Prepare the sugar syrup a day ahead and store it at room temperature.
• The cheese filling can be made and kept refrigerated for up to 24 hours.
• Grease the plate and keep the buttered layers ready; assemble just before the final cooking step.

Frequently Asked Questions