No Cheese Kunafa | How to make Kunafa without cheese | Kunafa recipe
Ingredients
For cream substitute:
- Milk powder - 3 tbsp
- Corn flour - 2 tbsp
- Sugar - 2 tbsp
- Milk - 1 cup
For cream cheese:
- Milk - 1 liter
- Lemon - 1/2 or vinegar
For Sugar syrup:
- Sugar - 1/2 cup
- Water - 3/4 cup
- Cardamom - 1/4 tsp or rose water
For kunafa:
- Thin vermicelli - 250 g
- Butter - 2 tbsp
- Ghee - 1 tbsp for greasing
- Chopped pistachios - for garnishing
Instructions
- For the filling, add milk powder, corn flour and sugar in a pan and combine them together by adding milk without any lumps.
- Reduce the heat and cook it simmer for about 2 to 3 minutes until it thickens. slightly. Alow it to cool completely.
- Pour the whole milk into a heavy-bottomed saucepan and let it starts boil.
- Add the lemon juice or white vinegar to the hot milk. The milk will curdle and separate into white curds (solids). If it doesn't curdle completely, add a bit more lemon juice or vinegar until separation occurs. Pour the cuddled milk on a strainer and collect the solids.
- Grind the collected solids and prepare creme into a paste and keep it aside.
- In a saucepan, combine half cup of sugar and 3/4 cup of water. Bring the mixture to a boil over medium-high heat until it thickens slightly. Add a pinch of Cardamom powder as a flavor.
- In a large bowl, break the vermicelli noodles into small pieces using your hands. Add some butter over the vermicelli noodles and toss them together until they are evenly coated.
- Grease a non-stick pan or skillet with a bit of melted butter. Take half of the butter-coated vermicelli noodles and spread them evenly across the bottom of the pan, pressing down firmly.
- Pour the prepared creme cheese evenly over the vermicelli layer.
- Top the creamy layer with the remaining half of the vermicelli noodles, spreading them out and pressing down gently.
- Cook on low heat for about 10 - 15 minutes or until the bottom layer of vermicelli turns golden brown. Keep a close eye on it to prevent burning.
- Once the bottom layer is golden, carefully flip the Kunafa to another greesed pan. Cook the other side for an additional 10 - 15 minutes until it's golden brown and crispy.
- Immediately pour the cooled syrup evenly over it. The hot Kunafa will soak up the syrup.
- Garnish the kunafa with chopped pistachios. Allow the Kunafa to cool for a few minutes before slicing it.
Video
Notes
🥗 Nutrition per serving (approx.): Calories 635 kcal | Protein 18 g | Carbohydrates 88 g | Fat 22 g | Fibre 2 g | Sugar 36 g
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