dessert Kunafa | Kunafa with ricotta and mozzarella cheese | kunafa semiya

Take 300 gms of roasted, broken vermicelli in a mixing bowl, add half a cup of melted butter to the vermicelli and mix well until the vermicelli turns moist, and set aside.

To another bowl add 450 gms of ricotta cheese, also add 250 ml thick cream, mix well until a smooth mixture is formed, and set aside.

For making sugar syrup, to a heated vessel or pan add 1 cup of sugar, pour 2 cups of water, stir and dissolve the sugar.

For flavor, drop a slice of lemon into the sugar syrup also pour 1 teaspoon of rose water and a quarter teaspoon of cardamom powder, mix and simmer for 10 mins. Once the syrup is ready discard the lemon slice and allow it to cool.

Grease the baking tray, take half of the vermicelli and evenly spread it on the baking tray to form the first layer, and press it down while layering to get a firm base.

Evenly spread the prepared cheese mixture over the layered vermicelli.

Over the cheese mixture spread 200 gms of mozzarella cheese.

Above the mozzarella cheese evenly spread the remaining vermicelli. Once done it is all set to go inside the oven.

Bake at 180 degrees C for 15 mins.

After 15 mins, the top layer has turned golden, remove it from the oven.

Place it on a flat surface and pour the prepared sugar syrup over it. Make sure the Kunafa is completely soaked in the syrup.

Decorate the kunafa with chopped or powdered pistachios. Serve it hot or chilled. Pour sugar syrup while serving.

Equipment Needed

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