আরাবিয়ান যে ডেজার্ট এর জন্য মানুষ পাগল 🥰 No Bake Kunafa Recipe /Kunafa Without Oven for Eid

Ingredients

• 200 g Thin Vermicelli (Lacha Semai) (Thin vermicelli, not the thick variety; gives a light texture)
• 3 Tbsp Unsalted Butter (Can be substituted with ghee for richer flavor)
• A pinch Food‑color (Saffron‑like) (Adds a golden hue; optional)
• 1 cup Whole Milk (Full‑fat milk for cream base)
• 0.5 L Thick Milk (Evaporated Milk) (Provides richness; can be reduced whole milk as alternative)
• 0.5 cup Condensed Milk (Sweetened condensed milk adds sweetness and body)
• 3 Tbsp Cornflour (Thickening agent for the cream)
• 1 Tbsp All‑Purpose Flour (Helps stabilize the cream; can use atta (whole‑wheat flour))
• A pinch Salt (Just enough to balance sweetness)
• 1 tsp Vanilla Essence (Adds subtle aroma; optional)
• 170 g Fresh Cream (Heavy whipping cream for richness)
• 2 Tbsp Pistachio Nuts, chopped (For garnish)
• 2 Tbsp Almond Pieces (For garnish)
• 1.25 cup Granulated Sugar (For sugar syrup)
• 1.25 cup Water (For sugar syrup)
• 1 tsp Rose Water (Adds floral aroma to syrup)

Instructions

1. Prepare Vermicelli Mix

   Measure 200 g thin vermicelli, add 3 Tbsp butter (or ghee) and a pinch of saffron‑like food colour. Gently toss with your hands until the butter coats the strands; do not crush or grind the vermicelli.

   Time: PT5M

2. Cook Vermicelli

   Place the mixture in a large non‑stick pan over low heat. Stir continuously until the vermicelli turns a golden‑brown shade and releases a pleasant aroma, about 8 minutes.

   Time: PT8M

   Temperature: Low heat

3. Transfer Cooked Vermicelli

   Remove the pan from the stove and immediately transfer the cooked vermicelli to a separate bowl to stop further cooking.

   Time: PT2M

4. Clean Second Pan

   Rinse a clean pan thoroughly; this will be used for the cream. Pat dry.

   Time: PT2M

5. Combine Cream Ingredients

   In the cleaned pan, combine 1 cup whole milk, 0.5 L thick milk, 0.5 cup condensed milk, 3 Tbsp cornflour, 1 Tbsp all‑purpose flour, a pinch of salt, 1 tsp vanilla essence, and 170 g fresh cream. Stir gently to dissolve the powders.

   Time: PT5M

6. Thicken the Cream

   Place the pan over medium‑low heat. Using a hand whisk, stir continuously, scraping the bottom, until the mixture thickens and coats the back of a spoon (about 12 minutes).

   Time: PT12M

   Temperature: Medium‑low heat

7. Finish the Cream

   Reduce the heat to low and continue whisking for another 3 minutes until the cream is very thick and glossy. Remove from heat immediately.

   Time: PT3M

   Temperature: Low heat

8. Assemble the Kunafa

   In a serving plate, spread half of the thickened cream, evenly layer the cooked vermicelli on top, then drizzle the remaining cream over the vermicelli. Garnish with chopped pistachios and almond pieces.

   Time: PT5M

9. Prepare Rose‑Scented Sugar Syrup

   In a small saucepan, combine 1.25 cup granulated sugar, 1.25 cup water, and 1 tsp rose water. Heat over medium heat, stirring until the sugar fully dissolves (about 5 minutes). Remove from heat and let cool until it thickens slightly.

   Time: PT5M

   Temperature: Medium heat

10. Finish and Serve

    When the syrup has cooled to a thick but pourable consistency, drizzle it over the assembled kunafa just before serving. Serve immediately to enjoy the contrast of crisp vermicelli and creamy interior.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g