Kunafa recipe is a traditional dessert made with vermicelli dough Soaked in sugar syrup, layered with cream cheese baked without an oven and topped with nuts. Homemade Knafeh is crunchy outside and cheesy inside. Middle Eastern sweet creamy cheese pastry is also known as the queen of desserts. The step-by-step procedure with a detailed video recipe.
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“Kunafa” is known as “knafeh, kanafeh, konafi, konafa, kunefe, kenafe, knefeh”. The word “kanaf” was chosen to refer to the two layers of dough that hold the cheese between them. I have used vermicelli semiya dough. Choosing long thin vermicelli sewai is the key ingredient of the entire recipe.
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List of vermicelli sweets:
Kunafa is usually made in 2 types one is Na’ameh is made with semolina dough which is smooth. The other is Khishneh is made with the shredded dough which is rougher and crunchy. I have made this shredded crunch vermicelli kunafa in a pan which is easy to make and tastes crunchy outside and creamy inside.
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- Coconut samosa
- Hyderabadi Double ka meetha
- Ramadan special Dum key semiya
- Sabudana kheer
- Qubani ka meetha
Tips for a perfect kunafa recipe:
- You can directly layer grated cheese before baking.
- Press and break into small pieces until the dough is completely shredded.
- Spread 1/4 teaspoon of ghee on a round plate or pan.
- Spread seviyan dough slightly press with the help of a masher or spoon and spread evenly.
- Mix well the milk cream and cheese mixture before using.
- Pour half of the cheese mixture into the middle of the plate.
- Leave at least an inch of space around the edges.
- Can sprinkle chopped pistachio or nuts.
- Make sure to cover the edges and seal the cheese.
- Cover properly in order to prevent leaking while baking.
- Cover and cook for 20 minutes over a low flame.
- Can bake in a preheated oven for 15 minutes.
- Carefully transfer the kunafa without breaking it.
- Bake another side for 5-7 minutes.
- Pour sugar syrup before serving.
- Serve a delicious warm kunafa for a better taste.
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Kunafa recipe video:
Kunafa recipe card:
Kunafa recipe is a traditional dessert made with vermicelli dough Soaked in sugar syrup, layered with cream cheese baked without an oven and topped with nuts. Homemade Knafeh is crunchy outside and cheesy inside
- Milk – 300 ml(1 1/2 cup)
- Sugar – 2 tablespoons
- Corn flour – 2 tablespoons
- Milk powder – 1 tablespoon
- Fresh cream – 2 tablespoon
- Crushed cardamom – 3
- Cheese – 1 cup
- Rosewater – 1 teaspoon
- Vanilla essence – 4 drops
- Sugar – 3/4 cup
- Water – 3/4 cup
- Cardamom – 1
- Rose water – 1/2 teaspoon
- lemon juice – 1 teaspoon
- Vermicelli seviyan – 1/2 kg(long thin)
- Ghee – 1 cup
- Red-orange food colour – 3 pinches
- Chopped pistachio – 1 cup
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Take a pan pour 300ml of milk, 2 tablespoons of sugar, and 2 tablespoons of corn flour.
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Also, add 1 tablespoon of milk powder, and 1 tablespoon of fresh cream.
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Mix well without lumps.
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Switch on the fire and stir continuously.
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Stir until the sugar dissolves and the milk thickens.
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Add 3 crushed cardamom and 1 cup of cheese.
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Stir well until the cheese melts.
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Add a teaspoon of rose water and 4 drops of vanilla essence.
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Mix well and switch off the fire.
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Let it cool set it aside.
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Add 3/4 cup of sugar and 3/4 cup of water in a pan.
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Add one crushed cardamom or cardamom powder.
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Mix well and dissolve the sugar.
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Boil for 2-3 minutes and switch off the fire.
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Add 1/2 teaspoon of rosewater and a teaspoon of lemon juice.
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Mix well and set aside.
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Take 1/2 kg long thin vermicelli seviyan into a bowl.
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Press and break into small pieces until the dough is completely shredded.
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Mix a cup of ghee and 3 pinches of red-orange food colour.
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Gradually pour the ghee into the semiya.
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By pressing seviyan mix well.
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Spread 1/4 teaspoon of ghee on a round plate or pan.
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Spread half of the seviyan dough.
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Slightly press with the help of a masher or spoon and spread evenly.
-
Mix well the milk cream and cheese mixture.
-
Pour half of the cheese mixture into the middle of the plate.
-
Leave at least an inch of space around the edges.
-
Cover the cheese with the remaining seviyan dough.
-
Make sure to cover the edges and seal the cheese.
-
Cover properly in order to prevent leaking while baking.
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Heat a pan over medium flame and add salt/sand.
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Place stand to elevate height.
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Cover and preheat for 5 minutes.
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Place the kunafa at the centre of the pan.
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Cover and cook for 20 minutes over a low flame.
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Can bake in a preheated oven for 15 minutes.
-
Carefully transfer the kunafa to another plate.
-
Bake another side for 5-7 minutes.
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Take the kunafa into a serving plate.
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Sprinkle 3-4 tablespoons of sugar syrup on top of the kunafa.
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Garnish with chopped pistachio.
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Serve a delicious warm kunafa for a better taste.
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Cut into the slice or serve and enjoy the dessert.
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Serve for 2-3 days in the fridge. Can reheat in a pan/oven/microwave.
- You can directly layer grated cheese before baking.
- Press and break into small pieces until the dough is completely shredded.
- Mix well the milk cream and cheese mixture before using.
- Leave at least an inch of space around the edges.
- Can sprinkle chopped pistachio or nuts.
- Make sure to cover the edges and seal the cheese.
- Can bake in a preheated oven for 15 minutes.
- Carefully transfer the kunafa without breaking it.
- Bake another side for 5-7 minutes.
- Pour sugar syrup before serving.
- Serve a delicious warm kunafa for a better taste.
Step-by-step procedure for kunafa recipe:
Making milk cream cheese mixture:
Take a pan pour 300ml of milk, 2 tablespoons of sugar, and 2 tablespoons of corn flour.
Also, add 1 tablespoon of milk powder, and 1 tablespoon of fresh cream.
Mix well without lumps.
Switch on the fire and stir continuously.
Stir until the sugar dissolves and the milk thickens.
Add 3 crushed cardamom and 1 cup of cheese.
Stir well until the cheese melts.
You can directly layer grated cheese before baking.
Add a teaspoon of rose water and 4 drops of vanilla essence.
Mix well and switch off the fire.
Let it cool set it aside.
Making sugar syrup:
Add 3/4 cup of sugar and 3/4 cup of water in a pan.
Add one crushed cardamom or cardamom powder.
Mix well and dissolve the sugar.
Boil for 2-3 minutes and switch off the fire.
Add 1/2 teaspoon of rosewater and a teaspoon of lemon juice.
Mix well and set aside.
Making Vermicelli seviyan dough:
Take 1/2 kg long thin vermicelli seviyan into a bowl.
Press and break into small pieces until the dough is completely shredded.
You can roughly blend the seviyan.
Mix a cup of ghee and 3 pinches of red-orange food colour.
Gradually pour the ghee into the semiya.
By pressing seviyan mix well.
Shaping:
Spread 1/4 teaspoon of ghee on a round plate or pan.
Spread half of the seviyan dough.
Slightly press with the help of a masher or spoon and spread evenly.
Mix well the milk cream and cheese mixture.
Pour half of the cheese mixture into the middle of the plate.
Leave at least an inch of space around the edges.
Can sprinkle chopped pistachio or nuts.
Cover the cheese with the remaining seviyan dough.
Make sure to cover the edges and seal the cheese.
Cover properly in order to prevent leaking while baking.
Baking kunafa without oven:
Heat a pan over medium flame and add salt/sand.
Place stand to elevate height.
Cover and preheat for 5 minutes.
Place the kunafa at the centre of the pan.
Cover and cook for 20 minutes over a low flame.
Can bake in a preheated oven for 15 minutes.
Carefully transfer the kunafa to another plate.
Bake another side for 5-7 minutes.
Serving kunafa:
Take the kunafa into a serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on top of the kunafa.
Adjust the sugar syrup according to your taste.
Garnish with chopped pistachio.
Serve a delicious warm kunafa for a better taste.
Cut into the slice or serve and enjoy the dessert.
Serve for 2-3 days in the fridge. Can reheat in a pan/oven/microwave.
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