Kunafa Recipe: Crispy Vermicelli Cake with Creamy Paneer Filling
1 hour 15 minutes
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About Kunafa Recipe: Crispy Vermicelli Cake with Creamy Paneer Filling
Eid Mubarak! This Kunafa recipe, a delightful vermicelli cake with a creamy, decadent filling, is a festive treat perfect for celebrations. My version features a unique twist: a rich paneer (Indian cottage cheese) kheer filling sweetened with sugar-free instead of traditional sugar syrup. This healthier alternative doesn't compromise on flavor!Instead of the usual kataifi pastry, I use readily available thin vermicelli for easier preparation. The crispy, golden-brown layers are topped with fragrant honey and rosewater syrup and crunchy roasted nuts. This recipe provides a delicious and relatively easier method for creating this classic Middle Eastern dessert.Get ready to impress your family and friends with this beautiful and tasty Kunafa. It's easier than you think!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Vermicelli Layers
- 50 grams Vermicelli thin, readymade vermicelli
- 50 grams Butter melted, unsalted
For the Paneer Kheer Filling
- 1.5 cup Milk full-fat milk
- 50 grams Cottage Cheese indian cottage cheese, grated
- 1 tbsp Corn Flour
- 1 tbsp Custard Powder optional
- 1 tbsp All-Purpose Flour also known as pastry flour
- 1 tbsp Sweetened Milk milkmaid, condensed
- 2-3 tbsp Sugar Substitute granulated sugar can be substituted (adjust to taste).
- 2 tsp Cardamom Powder
- 4-5 drops Almond Extract
- 3-4 drops Kewra Water optional, adds floral aroma
- 50 grams Fruits almonds and pistachios, dry, roasted in 1 tablespoon of butter
For the Honey Syrup
- 3-4 tbsp Honey
- 3-4 drops Rose Water
- 1 tbsp Lemon Juice
- 1 Baking Sheet 9x13 inch or similar
Instructions
Preparing the Vermicelli Layers
- Break the vermicelli into smaller pieces by hand. In a large bowl, toss the vermicelli with melted butter until evenly coated.
- Grease a baking tray generously with butter, ensuring the butter coats the sides as well.
- Spread the buttered vermicelli evenly over the bottom of the prepared baking tray. Set aside.
- Preheat oven to 200°C (400°F).
Making the Paneer Kheer Filling
- Boil the milk in a saucepan for 10 minutes.
- Add the grated paneer and stir until well combined.
- In a separate bowl, whisk together the cornflour, custard powder, and all-purpose flour with a little cold water until smooth and free of lumps.
- Gradually pour the flour mixture into the boiling milk, stirring constantly to prevent lumps from forming.
- Add the sugar substitute and continue stirring until the mixture thickens into a creamy consistency.
- Stir in the almond extract and kewra water (if using).
- Remove from heat and stir in the sweetened condensed milk and cardamom powder. Allow the mixture to cool completely.
Making the Honey Syrup
- Combine honey, rose water, and lemon juice in a small saucepan.
- Gently heat over low heat for 4-5 minutes, stirring occasionally. Set aside.
Assembling and Baking the Kunafa
- Pour the cooled paneer kheer filling evenly over the vermicelli layer in the baking tray.
- Top with the remaining vermicelli, spreading it gently. Do not press down too firmly.
- Bake for 45-50 minutes, or until the top layer is golden brown and crispy.
- Remove from the oven and let it rest for 5 minutes before carefully inverting the kunafa onto a serving plate. Use a knife to loosen the edges if needed.
- Immediately pour the honey syrup over the warm kunafa.
- Garnish with roasted dry fruits (almonds and pistachios) and serve warm or at room temperature.
Recipe Notes
Expert Tips for the Perfect Kunafa
- For extra crispy vermicelli, lightly toast it in a dry pan before adding butter.
- Don't overmix the paneer kheer filling once you've added the flour mixture. Overmixing can make it gummy.
- If using granulated sugar instead of sugar substitute, adjust the quantity according to your preference.
- For easier cleanup, line your baking tray with parchment paper before adding the vermicelli.
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Recipe Nutrition
Calories: 201kcalCarbohydrates: 26gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 74mgPotassium: 151mgFiber: 1gSugar: 15gVitamin A: 214IUVitamin C: 1mgCalcium: 135mgIron: 0.4mg
Monika Patel
Articles: 71
4 Comments
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What a great recipe! Thanks for sharing.
I’m eager to make this recipe!
This looks so good! Appreciate the share.
Absolutely delicious! Can’t wait to try it.