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Kunafa Written Recipe With Directions:

Ingredients:

-Vermicelli (Sawaiyan) light color 250 gms
-Butter (makhan) unsalted 120 gms
-Icing sugar (sugar powder) 2 tbs
-Pistachio (pista) chopped
-Almonds (Badam) chopped
Ingredients for Khoya:
-Milk (doodh) 600 ml
-Corn flour 2 tbs
-Sugar (Cheeni) 2 tbs
-Vanilla essence 2 drops
-Mozzarella cheese grated 100 gms
Ingredients for Sugar Syrup:
-Water (pani) ½ cup
-Sugar (cheeni) ¾ cup
-Lemon (nimbu) 2-3 drops

Directions:

-For sugar syrup, in a separate pan, add water and sugar and cook until sugar is dissolved.
-Add lemon juice, mix well, and cook it for 3-4 minutes on medium to low flame until it thickens; set aside.
-In a bowl, add vermicelli and crush well.
-In a wok, heat the butter and add crushed vermicelli and roast it on medium to low flame for 2-3 minutes.
-Now, add icing sugar and mix well. Roast it for 2 minutes on medium to low flame.
-For khoya, take a pan and add milk and corn flour. Mix well with a hand beater so that there are no lumps. Add sugar and vanilla essence, mix well continuously, and cook until it thickens on low flame.
-Now, add mozzarella cheese and mix well. Set it aside and let it cool.
-In a deep dish, add half the quantity of roasted vermicelli and press and spread evenly with the help of a glass.
-Add and spread khoya, almonds, and pistachio on roasted vermicelli, and again add a layer of reserved butter roasted vermicelli and press and spread evenly with the help of a glass.
-Pour sugar syrup on it and garnish it with pistachio and almonds.
-Place it in a refrigerator for 1 hour.
-Dish out, serve, and enjoy!

Tips and Tricks:

-You can use any type of cheese.
-During assembling, if the roasted vermicelli is cool, heat them again for proper pressing.

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