Authentic creamy Kunafeh recipe without oven in a pan by family food recipes

shredded phyllo dough

🥗Healthier: whole wheat phyllo

💰Cheaper: regular pastry dough

Whole wheat adds fiber, while regular dough is more affordable.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content, while cream cheese is often less expensive.

pistachios

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar crunch with fewer allergens, while sunflower seeds are budget-friendly.

condensed milk

🥗Healthier: evaporated milk

💰Cheaper: milk + sugar

Evaporated milk is lower in sugar, and the homemade option is cost-effective.

Dry roast 250 grams of sevai in a large pan on medium heat until lightly golden.

Let the sevai cool, then strain to remove larger pieces.

In a separate pan, combine 1 cup sugar and 1 cup water, cooking on high heat until the sugar dissolves, stirring occasionally.

Add 2-3 drops of rose water to the sugar syrup and mix well, then set aside.

In another pan, heat 250 ml fresh cream on low heat until warm.

Add 2 tablespoons of sugar to the cream and mix until dissolved.

Prepare a corn flour slurry by mixing 1 tablespoon of corn flour with 1/4 cup milk, ensuring no lumps remain.

Slowly add the corn flour slurry to the warm cream while stirring continuously on low heat until thickened.

Add 1/2 cup grated cheese to the cream mixture and cook for 2-3 minutes until melted, then remove from heat and let cool slightly.

Add 1/4 teaspoon orange food color to the cooled sevai and mix well.

Gradually add 100 ml melted butter to the colored sevai, mixing thoroughly for binding.

In a non-stick pan, spread half of the sevai mixture evenly across the bottom.

Pour the cream mixture into the center of the sevai layer, spreading it evenly without reaching the edges.

Cover the cream with the remaining sevai mixture, pressing down gently to compact it.

Heat an iron tawa and place the pan on top, cooking on medium heat for 15 minutes until the bottom is golden brown.

Flip the kunafa onto another tawa and cook the other side for another 15 minutes on low heat until golden brown.

Once cooked, pour the warm sugar syrup over the kunafa and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens