Kunafa Recipe with homemade sivyan / vermicelli / how to make kunefe dough easy and simple method

Mix 1 cup maida, 0.5 cup corn flour, 1.5 teaspoons salt, 2 tablespoons oil, and 1 cup water to form a paste.

Strain the paste to ensure it is smooth.

Transfer the smooth paste into a zip lock bag or a bottle for easy dispensing.

Heat a non-stick pan over medium flame.

Pipe the mixture from the bag to create thin strands of seviyan (vermicelli) on the pan.

Cook for 6 to 7 minutes until the strands are cooked and dry, then remove them from the pan to cool.

Store the homemade seviyan in a zip lock bag in the freezer for 15 to 20 days if not using immediately.

Prepare the syrup by heating 6 tablespoons sugar and 6 tablespoons water until the sugar dissolves.

Add 2 tablespoons lemon juice to the syrup to prevent crystallization.

Break the seviyan into small pieces by hand without mashing them.

In a bowl, mix the broken seviyan with 4 tablespoons of melted butter.

In a non-stick pan, layer the seviyan mixture, then add a layer of processed cheese, followed by mozzarella sticks.

Press down the layers gently and maintain a medium to low flame to ensure the cheese melts without burning.

After 7 to 8 minutes, check the bottom layer of kunafa to see if it is ready and golden brown.

Carefully flip the kunafa onto a plate, greasing the plate beforehand.

Return the flipped kunafa back to the pan to cook the other side until golden brown.

If needed, add more butter on top while cooking the second side.

Once both sides are crispy and golden, garnish with pistachios and almonds, and pour the warm syrup over the top.

Equipment Needed

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