Vermicelli Kunafa Recipe With Paneer & Cream Filling
Fusion recipe of kunafa with a layering of vermicelli dunked in a flour-condensed milk based filling and added honey rose - syrup, garnished with roasted nuts.
For this festive season, try your hands on some non traditional dishes..Try this Arabic dish Kunafa! Kunafa is traditionally made with Kataifi which is a pastry dough & milk cream, baked to a deliciously irresistible dessert. These days it has been modernized & different variants are available in the Pastry shops. They can be flattened & baked to a big cake filled with cheese cream or can be rolled up with dry fruits; but one thing is common in all the variants, sugar syrup. In this Vermicelli Kunafa Recipe With Paneer & Cheese Cream Filling too, rose flavoured sugar syrup is poured on the crispy layers of golden baked vermicelli topped with dry fruits is a delight for the eyes.
This version of Kunafa recipe with some twists as it’s my baby, I have used fine readymade vermicelli for the top & bottom layering. For the filling, I have made a thick kheer with Paneer, condensed milk, a dash of maida and custard powder with corn flour. Instead of sugar syrup I have pour honey with rosewater. You can alter the sugar as per your taste preference.
Serve Vermicelli Kunafa Recipe With Paneer & Cheese Cream Filling as a festive snack when your relatives and guest visit you during this festive season. You can serve it along with Sattu Ka Namkeen Sharbat Recipe.
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6 Servings
Ingredients
-
For Layering:
- 100 grams Semiya (Vermicelli) , (thin variety)
- 25 grams Butter (Salted) , melted, and more to roast nuts For Filling:
- 1-1/2 cups Milk
- 50 grams Paneer (Homemade Cottage Cheese)
- 1/4 tablespoon Corn flour
- 1/4 tablespoon Custard powder
- 1/2 tablespoon All Purpose Flour (Maida)
- 1-1/2 tablespoons Condensed Milk
- 2 tablespoons Sugar
- 2 Cardamom (Elaichi) Pods/Seeds , ground
- 1/8 teaspoon Almond Essence (Badam Essence)
- 1/8 teaspoon Kewra essence For Garnish:
- 1/4 cup Mixed nuts , (I used Almond, Pistachio) For Syrup:
- 1 cup Water
- 3 tablespoons Sugar
- 3 tablespoons Honey
- 1/2 teaspoon Rose water
- 1 tablespoon Lemon juice
How to make Vermicelli Kunafa Recipe With Paneer & Cream Filling
For layering:To begin making Vermicelli Kunafa Recipe With Paneer & Cheese Cream Filling, start by preparing the layering. Break the vermicelli with fingers in a large bowl and add butter to it. Reserve some of it to roast the nuts later and greasing the baking tray.
Now grease a baking tray with butter, always grease upward (I used silicon mold as it is easy to demold). Here you can use silicone cups as well where you can take out individual servings.
Now place the vermicelli in the baking tray, press well with fingers, making around 1 inch high layer at the bottom.
Preheat the oven on 200 degrees celsius.
Heat a deep sauce pan over low heat and pour milk into it.
Add grated paneer to it.
Now mix corn flour, custard powder & maida in some cold water. Mix well till so that there are no lumps in the mixture.
Now pour the mixture in the saucepan with boiling milk and continue boiling with constant stirring with a wooden spatula.
Now add sugar to it, and continue stirring. Add Almond extract & Kewra, stirring constantly till it gets a thick creamy texture
Now add condensed milk, cardamom powder and switch off heat. Let it cool for some time.
For syrup, mix all the ingredients mentioned for syrup together in a saucepan & boil for 5-7 minutes or till thickened considerably, and switch off.
Also in a small pan, heat butter and roast the chopped nuts till fragrant, on low heat such that the nuts aren't burnt.
Now pour the paneer mixture over the set vermicelli. Top the remaining vermicelli over the paneer mixture lightly, don’t press the vermicelli too much.
Now bake for 45-50 minutes or till the the top layer of vermicelli becomes golden. Take care not to burn the vermicelli. Keep checking after 20 minutes in oven, since every oven has a different heating temperature.
After it gets baked, take out the tray & let it rest for 5 mins then de-mold the cake cautiously, running a knife along the edges.
Garnish with the roasted nuts. Reserve half of them for later.
Now pour the prepared thickened honey syrup.
Garnish with the remaining roasted nuts.
Serve Vermicelli Kunafa Recipe With Paneer & Cheese Cream Filling as a festive snack when your relatives and guest visit you during this festive season. You can serve it along with Sattu Ka Namkeen Sharbat Recipe.
Vermicelli Kunafa Recipe With Paneer & Cream Filling is part of the Festival Recipes Contest
