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Kunafa Or Kanafeh / kunafah (Vermicelli Cake With Cream Filling)

Dedicated To Maa
Kunafa Or Kanafeh / kunafah (Vermicelli Cake With Cream Filling)
Kunafa Or Kanafeh / kunafah (Vermicelli Cake With Cream Filling)
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeArabian, Bakery, Deli, Desserts
  • Good for Brunch , Lunch , Snacks
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About this Recipe

Hello Everyone! On this beautiful occasion I would like to wish everyone Eid Mubarak!. As its Eid, it's a festival of Seviyan, Gosht, Biryani & loads of authentic food. One such dish I am going to share with you all today is Kunafa. Kunafa is traditionally made with Kataifi which is a pastry dough & milk cream, baked to a deliciously non-resistant dessert. These days it has been modernized & different variants are available in the Pastry shops. They can be flattened & baked to a big cake filled with cheese cream or can be rolled up with dry fruits, but one thing is common in all the variants, sugar syrup. Rose sugar syrup is poured on the crispy layers of golden baked vermicelli topped with dry fruits is a delight for the eyes. Today I would be sharing Kunafa recipe with some twists as it’s my version, I have used fine readymade vermicelli for the top & bottom layering. For filling I would be making a thick kheer with Paneer, milkmaid, maida and custard powder with corn flour. For me there is no compromising with health so I would be adding sugar free instead of sugar in the cream filling. Instead of sugar syrup I would be pouring honey with rosewater.

Ingredients & Quantity
  • For layering:
  • 50 grams of thin vermicelli (Readymade)
  • 25 grams butter (Melted)
  • For Filling:
  • 1 ½ cup full cream milk
  • 50 grams Paneer (Cottage cheese)
  • ¼ tbs corn flour
  • ¼ tbs custard powder (Optional)
  • 1 tbs maida (Pastry flour)
  • 1 tbs milkmaid
  • 2-3 tbs sugar free (You can use the same amount of white sugar)
  • 2 green ground cardamom
  • 4-5 drops of almond extract
  • 3-4 drops of kewra
  • 2-3 spoon of dry fruits (Almond + Pistachio roasted in butter)
  • For Syrup:
  • 3-4 tbs honey
  • 3-4 drops of rose water
  • 1 tbs lemon juice
How to cook?
  1. For layering:
  2. Break the vermicelli with fingers in a large bowl adding butter to it.
  3. Now grease a baking tray with butter, always grease upward.
  4. Now put the vermicelli on the surface of baking tray pushing well & keep it a side
  5. Pre – heat the oven at 200 degrees
  6. For Filling:
  7. Boil the milk for 10 mins
  8. Add grated paneer to it
  9. Now mix corn flour, custard powder & maida with some cold water. Mix well till there is no lump in the mixture
  10. Now pour the mixture in the milk constantly stirring
  11. Now add sugar free to it
  12. Add almond extract & rose water, stirring constantly till it gets thick creamy texture
  13. Now add Milkmaid in the last with cardamom powder and let it cool for some time.
  14. For Syrup:
  15. Mix all the ingredient together & boil for 4-5 mins.
  16. Assembling:
  17. Now pour the mixture in the pan over set vermicelli & layer it again with the remaining vermicelli, don’t press the vermicelli too much.
  18. Now bake for 45-50 mins till the surface becomes golden
  19. After it gets baked take out the tray & let it rest for 5 mins then demould the cake cautiously. Inserting knife in the edges.
  20. Now pour the honey syrup immediately
  21. Top it with roasted dry fruits, I used almond & Pistachio, serve the way you want
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