Kunafa Dessert In Indian Style

Ingredients

• 120 g Lacha Sevai (Thin Vermicelli) (Broken into 1‑2 cm pieces)
• 2 Tbsp Ghee (For frying the vermicelli)
• 1/2 cup Water (For the simple syrup)
• 1/4 cup Granulated Sugar (For the syrup)
• 1/4 cup Granulated Sugar (For the milk mixture)
• 1 tsp Rose Essence (Rose Water) (A few drops added to the syrup for fragrance)
• 1/2 tsp Ground Cardamom (Half for syrup, half for milk mixture)
• 2 cup Whole Milk (Prefer full‑fat for richness)
• a pinch Saffron Strands (Infuses milk with color and aroma)
• 3 Tbsp Cornflour (Mixed with milk to form a smooth slurry)
• 3 Tbsp Milk (for slurry) (To dissolve cornflour, no extra cost beyond milk used above)
• 2 Tbsp Pistachios (Finely chopped for garnish)
• 1 Tbsp Dried Rose Petals (For decorative topping)

Instructions

1. Break Vermicelli

   Break the 120 g of lacha sevai into small 1‑2 cm pieces so they fry evenly.

   Time: PT5M

2. Prepare Simple Syrup

   In a saucepan combine 1/2 cup water and 1/4 cup granulated sugar. Bring to a boil, stir until sugar dissolves, then remove from heat and immediately add 1 tsp rose essence and 1/4 tsp ground cardamom.

   Time: PT5M

3. Fry Vermicelli in Ghee

   Heat 2 Tbsp ghee in a frying pan over low flame. Add the broken vermicelli and stir continuously until they turn a light golden‑brown and release a nutty aroma.

   Time: PT10M

4. Absorb Syrup

   Pour the prepared syrup over the fried vermicelli, turn off the flame, cover the pan and let it sit for 15 minutes so the vermicelli fully absorb the syrup.

   Time: PT15M

5. Fluff Vermicelli

   After 15 minutes uncover and gently stir the vermicelli to loosen any clumps.

   Time: PT2M

6. Heat Milk Base

   In a clean saucepan combine 2 cups whole milk, 1/4 cup sugar and a pinch of saffron strands. Heat over medium‑high until the milk just begins to boil, stirring occasionally.

   Time: PT5M

7. Make Cornflour Slurry

   In a small bowl mix 3 Tbsp cornflour with 3 Tbsp cold milk until smooth, no lumps.

   Time: PT2M

8. Thicken Milk Mixture

   Reduce the flame to low, add the remaining 1/4 tsp cardamom and the cornflour slurry to the boiling milk. Stir continuously for 3‑5 minutes until the mixture becomes thick and coats the back of a spoon.

   Time: PT5M

9. First Vermicelli Layer

   In a serving bowl spread half of the syrup‑soaked vermicelli evenly and press gently with the back of a spoon to create a compact layer.

   Time: PT5M

10. Add Milk Layer

    Pour the thickened milk mixture over the first vermicelli layer, smoothing the top with a spatula.

    Time: PT2M

11. Initial Chill

    Cover the bowl and refrigerate for 30 minutes so the milk layer sets slightly.

    Time: PT30M

12. Second Vermicelli Layer

    Take the bowl out, spread the remaining vermicelli over the set milk layer and press lightly to even it out.

    Time: PT5M

13. Final Set in Fridge

    Cover again and refrigerate for 2½ hours (or up to 4 hours) until the dessert is firm throughout.

    Time: PT150M

14. Garnish and Serve

    Just before serving, sprinkle chopped pistachios and dried rose petals over the top for color and crunch.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g