How to make Kunafeh step by step!!!

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.

In a pot, combine 1 cup milk, 1/2 cup sugar, and 1 cup milk powder; mix well.

Heat the mixture until it thickens, stirring continuously.

Add 3 tablespoons of cornstarch mixed with a little milk to the pot and cook until it thickens further.

Once thickened, add 1 cup of grated cheese and mix well until combined.

Let the cheese mixture cool down.

In another bowl, take 300 grams of vermicelli and mix in 3-4 tablespoons of butter or ghee.

Grease a pan thoroughly and place it on low flame, optionally using a thicker tava underneath.

Spread half of the vermicelli mixture evenly in the pan and press down gently to set it.

Pour the cheese mixture in the center, ensuring it doesn't touch the edges.

Top with the remaining vermicelli, pressing down gently but not too hard.

Prepare another pan of the same size, grease it well, and cover the vermicelli mixture with it.

Cook on low flame for 8-10 minutes until the bottom is cooked.

Carefully flip the pan to cook the other side, adding ghee around the edges.

Cook for another 5 minutes on low flame.

Optionally, mix saffron in a little milk and drizzle it on top.

Prepare sugar syrup by boiling 1 cup sugar with 1 cup water until it reaches a one-string consistency.

Pour the sugar syrup evenly over the cooked dish.

Garnish with finely crushed pistachios as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens