Stop Buying Sweets! Make These 10-Minute No-Bake Kunafa Nut Rolls at Home

Ingredients

• 1/4 cup Almonds (raw, toasted)
• 1/4 cup Cashews (raw, toasted)
• 1/4 cup Walnuts (raw, toasted)
• 1/4 cup Pistachios (shelled, toasted)
• 2 tablespoon Honey (pure honey preferred)
• 1 tablespoon Unsalted Butter (for greasing parchment paper)
• 2 teaspoon Unsalted Butter (melted for toasting vermicelli)
• 130 g Vermicelli (Shariyah) (break into small pieces manually or with food processor)
• 120 g Sweetened Condensed Milk (canned)
• 1 teaspoon Cardamom Powder (ground)
• 2 tablespoon Poppy Seeds (dry roasted)

Instructions

1. Toast the nuts

   Heat a dry frying pan over medium heat. Add the almonds, cashews, walnuts and pistachios. Stir continuously for about 5 minutes until they turn golden and release a fragrant aroma. Transfer to a plate to cool.

   Time: PT5M

2. Combine nuts with honey

   Place the cooled toasted nuts in a mixing bowl. Drizzle the honey over them and toss until every nut piece is evenly coated.

   Time: PT2M

3. Form the nut roll

   Lay a sheet of parchment paper on the counter, brush lightly with butter. Transfer the honey‑nut mixture onto the paper and shape it into a long cylinder of medium thickness. Press firmly so the nuts stick together, then fold the ends tightly.

   Time: PT5M

4. Wrap and chill the nut roll

   Wrap the formed nut cylinder tightly in aluminum foil. Place it in the refrigerator for 10 minutes to set.

   Time: PT10M

5. Roast poppy seeds

   In a clean dry frying pan, add the poppy seeds and toast over medium‑low heat for about 1 minute until fragrant. Transfer to a plate and set aside.

   Time: PT1M

6. Break vermicelli into pieces

   Place the vermicelli on a cutting board and break it into small bite‑size pieces by hand or pulse briefly in a food processor.

   Time: PT2M

7. Toast vermicelli

   Melt 2 teaspoons of butter in a small saucepan over medium‑low heat. Add the broken vermicelli and stir continuously for about 5 minutes until the strands turn a light golden color.

   Time: PT5M

8. Cook condensed milk mixture

   Add the sweetened condensed milk and cardamom powder to the toasted vermicelli. Keep the heat on medium‑low and stir continuously. Cook for 8 minutes, or until all liquid evaporates and the mixture becomes a soft, pliable dough.

   Time: PT8M

9. Roll out the dough

   Grease a fresh sheet of parchment paper with a thin layer of butter. Transfer the dough onto the paper and use a rolling pin to flatten it into an even rectangle of medium thickness (about 1/4‑inch).

   Time: PT3M

10. Wrap the nut roll with dough

    Place the chilled nut cylinder at one short edge of the flattened dough. Fold the dough over the nut roll, pressing gently to seal the edges. Roll the assembled piece gently to ensure the nut roll is fully encased and the ends are sealed.

    Time: PT5M

11. Second chilling

    Wrap the assembled roll again in parchment paper and foil, then refrigerate for another 10 minutes to let the dough set.

    Time: PT10M

12. Apply poppy‑seed coating

    Remove the roll from the fridge, unwrap, and gently roll the exterior over the roasted poppy seeds, pressing lightly so the seeds adhere evenly.

    Time: PT3M

13. Slice and serve

    Using a sharp knife, cut the roll into 1‑inch thick circular slices. Arrange on a serving platter and enjoy while warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

315

Protein

6 g

Carbohydrates

35 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Almonds: mixed nuts
• Instead of Cashews: mixed nuts
• Instead of Walnuts: mixed nuts
• Instead of Pistachios: mixed nuts
• Instead of Honey: maple syrup
• Instead of Unsalted Butter: margarine
• Instead of Unsalted Butter: ghee
• Instead of Vermicelli (Shariyah): kataifi strands
• Instead of Sweetened Condensed Milk: evaporated milk + sugar
• Instead of Cardamom Powder: ground cinnamon
• Instead of Poppy Seeds: sesame seeds

Equipment Needed

• Mixing Bowl
• Small Saucepan
• Frying Pan
• Rolling Pin
• Parchment Paper
• Aluminum Foil
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Food Processor (optional)

Critical Steps — Do Not Skip

• Roasting the nuts until fragrant
• Toasting vermicelli to a light golden color
• Cooking the condensed milk mixture until all liquid evaporates
• Sealing the nut roll tightly with the dough
• Coating the final roll with roasted poppy seeds

Chef Tips from the Video

• Toast the nuts and poppy seeds over low heat to develop aroma without burning.
• For extra flavor, add a pinch of rose water to the condensed milk mixture before cooking.
• Use a sharp, wet knife for clean slices; wipe the blade after each cut.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Can sit at room temperature for 2‑3 hours; after that, refrigerate.

Make-Ahead Tips

• Prepare and chill the nut roll a day ahead; keep it wrapped in foil.
• The vermicelli dough can be made up to 2 hours in advance and kept covered at room temperature.
• Roasted poppy seeds retain their crunch for several days when stored in an airtight jar.

Frequently Asked Questions