Kunafa Dessert In Indian Style | Easy Arabian Dessert Recipe | Kunafa Dessert Recipe Without Baking

Break the 120 grams of lachey sevai into smaller pieces.

In a saucepan, add 1/2 cup of water and 1/4 cup of sugar, and bring to a boil.

Once the sugar dissolves, turn off the flame and add 2-3 drops of rose essence and 1/4 teaspoon of cardamom powder. Mix well and set aside.

In a pan, melt 2 tablespoons of ghee over low heat.

Fry the broken sevai in the ghee until they turn light brown and fragrant.

Add the prepared syrup to the fried sevai and turn off the flame. Cover and let it sit for 15 minutes to absorb the syrup.

After 15 minutes, stir the sevai and check that they are soft and have absorbed the syrup. Cover again and set aside.

In another pan, heat 2 cups of milk and add 1/4 cup of sugar. Heat until the milk is warm.

In a bowl, mix 3 tablespoons of corn flour with 3 tablespoons of milk until smooth, ensuring no lumps remain.

Once the milk is boiling, reduce the heat to low and add 1/4 teaspoon of cardamom powder and the corn flour mixture.

Stir continuously for 2-3 minutes until the milk thickens. Be careful not to let it burn.

Prepare a serving bowl and add half of the syrup-soaked sevai to the bottom, smoothing it out evenly.

Pour the thickened milk mixture over the sevai layer.

Refrigerate for 30 minutes to let it set.

After 30 minutes, add the remaining sevai on top of the milk layer, spreading it evenly.

Cover and refrigerate for 2-3 hours to set completely.

Once set, chop pistachios for decoration and sprinkle them on top of the kunafa.

Optionally, add dried rose petals for decoration before serving.

Equipment Needed

Dietary

Allergens