Kunafa, Quick And Easy

Kunafa, Quick And Easy

If you have not baked for yourself, you should really try it. (This is my annual ritual that I started some years ago and enjoy adhering to every year).  And Kunafa is a good place to start since it is quick and easy to make and very satisfying too.  Knafeh or Kunafa is a traditional Arabic dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East.  It is made from Kataifi which is shredded phyllo dough. This shredded dough is spread onto a pan and stuffed with either cheese or ashta (thickened cream), baked, then drizzled with simple syrup and garnished with pistachios. It’s a crunchy, sweet, cheesy, creamy dessert.  My version is a shortcut that I came up with after going through numerous recipes.  I decided to use cream cheese, paneer and fine roasted vermicelli since I could not find phyllo dough.  Wonders of wonders the cake was soft and moist and I did not want to share it with anyone else.

The Recipe For Kunafa:

Ingredients:

100 grams Paneer (Homemade Cottage Cheese)

100gms cream cheese

1 tbsp Ghee

1 tbsp milk powder

3 tbsp water

¼ tsp Cardamom Powder

For Base And Top

100 gms fine roasted vermicelli

1 tbsp melted ghee

Mix together and keep ready for use.

For Syrup

4 tbsp jaggery (palm sugar) or brown sugar or honey mixed with 1/2 cup water.

Strain and use

Method:

Blend paneer, cream cheese, ghee, milk powder, water and cardamom powder together to a smooth, thick pouring batter.

Brush 5 inch baking pan with  ghee and spread 50 gms of roasted vermicelli ghee mixture evenly all over the base.  Press down to make it firm.  Pour the batter over and spread remaining vermicelli mixture on top in an even layer.  Tap gently to release air bubble.  Bake in a pre-heated oven at 160C or 320F for 40 to 45 minutes until the vermicelli is golden brown and crisp.  Pour the syrup over immediately and let i rest for 10 minutes.  Unmould onto a plate and garnish with nuts, rose petals and edible silver foil ( my twist).  Cut into pieces and serve.  You can make extra syrup for those who like sweeter desserts.

Other Paneer recipes for you to try

How To Make Paneer/Home Made Paneer

Oven Baked Figs With Cream Cheese And Honey

Home Made Cream Cheese Ice Cream

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