Eid Special Perfect Kunafa recipe without oven

Ingredients

• 2 tablespoons Corn Flour (sifted to avoid lumps)
• 2 tablespoons Granulated Sugar (for the cream; adjust to taste)
• 80 grams Cream Cheese (softened; can be substituted with thick homemade malai)
• 80 grams Heavy Cream (use full‑fat for richness)
• 125 ml Water (for sugar syrup)
• 100 grams Granulated Sugar (for sugar syrup)
• 1 teaspoon Lemon Juice (prevents crystallisation of syrup)
• 1 teaspoon Rose Water (optional, adds fragrance to syrup)
• 200 grams Vermicelli (fine, broken) (crush by hand, not to powder)
• 0.6 grams Butter (about 1/8 tsp, melted; can use ghee)
• 15 grams Butter (for greasing) (to grease both pans)
• 2 tablespoons Pistachio Powder (for garnish; optional)

Instructions

1. Make the Cream Base

   In a mixing bowl combine corn flour and 2 tbsp granulated sugar, then whisk in the softened cream cheese and heavy cream until smooth.

   Time: PT5M

2. Cook the Cream

   Transfer the mixture to a saucepan, place over low flame and stir continuously for 4‑5 minutes until thickened. Add the remaining 2 tbsp sugar if you prefer it sweeter, then add the cheese (or extra cream) and cook 1‑2 minutes until fully melted.

   Time: PT7M

   Temperature: Low flame

3. Prepare Sugar Syrup

   In another saucepan combine 125 ml water and 100 g sugar. Heat on high flame, stirring until sugar dissolves. Lower the flame, add 1 tsp lemon juice and optional 1 tsp rose water, then simmer 2‑3 minutes.

   Time: PT5M

   Temperature: Medium flame

4. Prepare Vermicelli Mixture

   Break the vermicelli by hand into small pieces (do not powder). Melt 0.6 g butter, drizzle over the vermicelli and toss with hands until evenly coated.

   Time: PT5M

5. Assemble First Layer

   Grease the small non‑stick pan lightly with butter. Spread half of the coated vermicelli evenly, press firmly with a plate to create a compact base.

   Time: PT3M

6. Add Cream Filling

   Pour the prepared cream over the vermicelli base, spreading gently but avoiding the outer edge to keep the cream from spilling onto the pan.

   Time: PT2M

7. Top with Remaining Vermicelli

   Evenly distribute the remaining vermicelli over the cream, then gently press down again to seal the layers.

   Time: PT2M

8. Cook First Side

   Place the assembled pan on low flame and cook for 2‑3 minutes until the bottom turns golden.

   Time: PT3M

   Temperature: Low flame

9. Flip Using Second Pan

   Grease the larger pan, then, while the first pan is still on the heat, place the larger pan on top, invert the whole assembly so the cooked side is now on top, and slide the original pan underneath as a buffer.

   Time: PT2M

10. Cook Second Side

    Cook the flipped Kunafa on low flame for 8‑10 minutes, then remove from heat and let rest for 5 minutes.

    Time: PT10M

    Temperature: Low flame

11. Finish with Syrup and Garnish

    Warm the prepared syrup slightly, drizzle over the Kunafa evenly, reserve a small amount for serving on the side, and sprinkle pistachio powder on top.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g