Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, kunafa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Kunafa is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Kunafa is something which I’ve loved my entire life.
The English language borrows the word from Levantine or Egyptian Arabic, and may employ numerous different spellings, such as kanafeh, kenafeh, knafeh, kunafah, kunafeh, konafa, kunafa, and similar variations. The Arabic word kunāfa (Arabic: كنافة ) comes from the Coptic Egyptian word kenephiten, a bread or cake. Early attestations are found in Iraqi stories in Alf.
To begin with this recipe, we must first prepare a few components. You can cook kunafa using 21 ingredients and 23 steps. Here is how you can achieve that.
The ingredients needed to make Kunafa:
- Prepare 180 g Laccha Sewai (fried Vermicelli)
- Make ready 2 teaspoon Ghee or soft unsalted butter
- Take 1 pinch Saffron colour
- Make ready 1/2 cup Milk powder
- Prepare 1 +1/2 cup Water
- Take 3 tablespoon Condensed milk
- Make ready 3 tablespoon Cream cheese (you can use fresh cream also)
- Prepare 3 tablespoon Mozzarella cheese
- Take 2 teaspoon Cornflour
- Take 2 tablespoon Milk to mix with cornflour
- Take 3-4 drops Kewra water
- Make ready 2-3 tablespoon crushed assorted Nuts
- Get For Sugar syrup
- Get 1/2 cup granulated Sugar
- Make ready 3/4 cup Water
- Prepare 2 drops kewra water
- Make ready For garnishing
- Prepare 2 Cherry
- Get as needed Mint leaves
- Get as needed Crushed nuts
- Take as needed Soft butter or ghee to grease the kunafa plate
Well, whatever it's true origin, it is a favorite of many regions. Most languages in the Mediterranean and Middle East have a name for this. Kunafa Recipe is known as Queen of Arabic dessert. It is most royal and supreme dessert made up of mozzarella cheese and vermicelli, which gives crisp and crunchy finishing.
Steps to make Kunafa:
- Take laccha sewai in a bowl and add ghee or butter and a pinch of saffron colour.
- With your finger tips mix well so that butter incorporate with sewai well. Keep aside.
- In a saucepan add 1/2 cup of full fat milk powder and 1+1/2 cup of water.
- Mix and bring to boil. Add condensed milk.
- Mix well and then add cream cheese or cream and stir well.
- Mix cornflour with 2 tablespoon of milk and add to the milk mixture.
- Mix well so that the mixture wo'nt stick to the bottom. Keep flame in medium low heat.
- Add 3-4 drops of kewra water.
- In the meantime the mixture will be thicken to a saucy consistency.
- Add mozzarella cheese at last, mix and remove from heat.
- Keep the mixture aside to become cool.
- Take a round medium sized baking pie plate or tin and grease with butter.
- Place half of the prepared sewai at the bottom of the plate to make a layer.Press with your fingers so that sewai sets tightly at the bottom. Keep sides little up as shown in the picture.
- Now make a layer of the milk and cheese mixture (cold).
- Sprinkle some crushed assorted nuts over the layer.
- Top with the remaining sewai. Spread them carefully over the milk mixture so that there remains no gap.
- Bake the kunafa in a preheated oven at 180 degree C for about 30 minutes or until the top becomes nice golden brown. I bake with both the rod of oven on at first. After 15 minutes I off the upper rod and baked with only lower rod on.
- In the meantime for sugar syrup take 1/2 cup of sugar and 3/4th cup of water in a pan and bring to boil.
- Add 2 drops of kewra water and cook the syrup for 5 minutes to make a thin syrup.
- My kunafa is ready after 30 minutes of baking.
- Add warm sugar syrup over the hot kunafa. Keep some syrup in a cup for serving.
- Garnish kunafa with some crushed nuts, cherries and mint leaf.
- Serve warm or at room temperature with sugar syrup at the side.
The Kunafa consist of rose and orange blossom scented sugar syrup and cheesy filling inside. Remove kunafa from the oven and pour condensed milk, covering the entire surface. You might not need the whole can. Kunafa khishna (coarse), what we are making today, is usually made with a special shredded phyllo dough, which is usually found in the freezer section. This can be one layered (cheese topped with the dough) or two layered like this recipe, where the cheese is sandwiched between two dough layers.
So that is going to wrap it up with this special food kunafa recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
