Kunafa Dessert Recipe
Ingredients
Lachchha Sewai- 120g
Ghee- 2 tbsp
For Syrup
Water- 1/2 cup
Sugar- 1/4 cup
Rose essence- 3-4 drops
Elaichi powder- 1/4 tsp
For Kunafa Filling
Milk- 2 cup+ 3 tbsp
Cornflour- 3 tbsp
Sugar-1/4 cup or as per taste
Kesar- 1 pinch
Elaichi powder- 1/4 tsp
Finely chopped pista for decoration
Let’s Start Recipe
Looking at today’s dish, you’ve probably already guessed what I’m making — yes, we’re making Kunafa Dessert in a very easy, Indian-style way. No baking is required, and it’s super simple and quick to prepare. It turns out incredibly delicious and looks as beautiful as it tastes — maybe even better! We’re not using any cheese either. So, let’s begin today’s interesting and yummy dessert recipe.
To make Kunafa, I’ve taken 120 grams of **laccha seviyan** (very thin vermicelli), which is easily available in the market. Since the special Kunafa dough is not available here, this is the best substitute and gives the same effect. These vermicelli strands are long, so I’ve broken them into smaller pieces.
Now we’ll prepare the **syrup** for Kunafa. In a saucepan, add **½ cup water** and **¼ cup sugar**. Let it come to a boil until the sugar dissolves completely. Once dissolved, turn off the flame. Add **2–3 drops of rose essence** and **¼ tsp cardamom powder**. Mix well. Our syrup is ready — set it aside.
In a pan, heat **2 tablespoons of ghee**. Once hot, fry the broken vermicelli on **low flame**. Even though they’re pre-roasted, frying in ghee gives a richer aroma and better taste. Roast until light brown and aromatic.
Once roasted, pour the prepared **syrup** over the vermicelli. Turn off the flame, **cover** the pan, and let it sit for **15 minutes** so the vermicelli can soak up the syrup well.
After 15 minutes, stir once and you’ll see the vermicelli has become soft and fully absorbed the syrup. Cover again and set aside to let it rest. Do not overcook, or it will turn mushy like halwa. We want the vermicelli to remain separate and fluffy.
Now let’s make the **filling**. In a pan, take **2 cups of milk**. I used raw milk since we’ll boil it anyway. Add **¼ cup sugar** and a **pinch of saffron strands**. Heat it.
To thicken the milk, mix **3 tablespoons of cornflour** with **3 tablespoons of milk** in a bowl. Ensure there are no lumps. Stir the main milk mixture continuously while it heats. Once it starts boiling, lower the flame and add **¼ tsp cardamom powder** and the cornflour mix.
Keep stirring continuously while the mixture thickens. Within 2–3 minutes, it will reach a thick pudding-like consistency. Stirring is essential to avoid burning.
Check on the vermicelli — it’s nicely fluffed, syrup absorbed, and not sticky. Now take a **glass bowl** (or any dish — round, square, or a baking pan).
Add **half of the vermicelli** and press it evenly with a spoon to make a smooth base layer. Then pour the thickened **milk mixture** on top. Refrigerate this for **30 minutes** so the milk sets slightly.
After 30 minutes, remove from the fridge and add the **remaining vermicelli** on top of the milk layer. Spread it evenly with a spoon and press lightly. This forms the second vermicelli layer.
Now place the dessert back in the **fridge for 2–3 hours** so the middle milk layer sets properly. You can keep it longer if needed.
After refrigerating for 3–4 hours, the **Kunafa is fully set**. Decorate the top with **finely chopped pistachios**. I also added **dried rose petals** for an elegant touch.
And here it is — our stunning homemade **Kunafa dessert** is ready to be served! Doesn’t it look just like a restaurant-style dessert?
Let’s cut and serve it now. If you were looking for an easy Kunafa recipe, this one is perfect. It’s trending these days, and people love it. You can make it easily at home and serve it during Any **festivals**, or special occasions.
Your guests will surely love it, and no one will believe it’s homemade! It’s incredibly **soft**, **yummy**, and looks amazing
I hope you liked today’s new and unique recipe. Please try it and let me know in the comments how you liked this dessert and today’s article. See you in the next article with another easy and interesting recipe.Until then, **Take care and goodbye**!