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

Kunafa Or Kanafeh / Kunafah (Vermicelli Cake With Cream Filling) - Plattershare - Recipes, food stories and food lovers

About Kunafa Or Kanafeh / Kunafah (Vermicelli Cake With Cream Filling)

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.
4.50 from 2 votes
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Recipe Time & More

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Recipe TasteCrunchySweet
Calories - 201 kcal
Servings - 6


For layering

  • 50 grams vermicelli thin, readymade
  • 25 grams Butter Melted

For Filling

  • 1 ½ cup Milk full cream
  • 50 gm Paneer Cottage cheese
  • ¼ tbsp corn flour
  • ¼ tbsp custard powder Optional
  • 1 tbsp Refined flour Pastry flour
  • 1 tbsp milkmaid
  • 2-3 tbsp sugar free You can use the same amount of white sugar
  • 2 cardamom powder
  • 4-5 drops almond extract
  • 3-4 drops kewra
  • 2-3 spoon dry fruits Almond + Pistachio roasted in butter

For Syrup

  • 3-4 tbsp honey
  • 3-4 drops rose water
  • 1 tbsp Lemon Juice
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For layering

  • Break the vermicelli with fingers in a large bowl adding butter to it.
  • Now grease a baking tray with butter, always grease upward.
  • Now put the vermicelli on the surface of baking tray pushing well & keep it a side
  • Pre-heat the oven at 200 degrees

For Filling

  • Boil the milk for 10 mins
  • Add grated paneer to it
  • Now mix corn flour, custard powder & maida with some cold water. Mix well till there is no lump in the mixture
  • Now pour the mixture in the milk constantly stirring
  • Now add sugar free to it
  • Add almond extract & rose water, stirring constantly till it gets thick creamy texture
  • Now add Milkmaid in the last with cardamom powder and let it cool for some time.

For Syrup

  • Mix all the ingredient together & boil for 4-5 mins.


  • Now pour the mixture in the pan over set vermicelli & layer it again with the remaining vermicelli, don't press the vermicelli too much.
  • Now bake for 45-50 mins till the surface becomes golden
  • After it gets baked take out the tray & let it rest for 5 mins then demould the cake cautiously. Inserting knife in the edges.
  • Now pour the honey syrup immediately
  • Top it with roasted dry fruits, I used almond & Pistachio, serve the way you want
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4.50 from 2 votes

Recipe Nutrition

Calories: 201kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 74mg | Potassium: 151mg | Fiber: 1g | Sugar: 15g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.4mg

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

4.50 from 2 votes (2 ratings without comment)

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