Main Ingredients:-
Vermicelli - 250 gm
Milk - 500 ml
Cheese Spread - 100 gm
Pistachio - 100 gm
Corn Starch - 2 tbsp
Sugar - 4 tbsp ( 2 tbsp in stuffing batter + 2 tbsp in sugar syrup )
Butter - 4 tbsp
Shredded Cheese - 125 gm
Serves - 3-4
Methods:-
For Stuffing Batter
Place the pan on medium to low flame. Add milk and corn starch. Once the batter thick make it cool and then add cheese spread.
For Sugar Syrup:-
In a saucepan, combine sugar and water over medium heat.Stir until the sugar is dissolved, then bring to a boil. Remove from heat and let it cool.
Assemble the Kunafa:-
Grease a large, non-stick frying pan or skillet with butter.Spread half of the kunafa dough evenly in the pan, pressing it down gently.Evenly distribute the cheese mixture over the kunafa layer. Then add crushed pitaschio and then add shredded cheese. Cover the cheese with the remaining kunafa dough, pressing it down gently again.
Cook the Kunafa:-
Place the pan over medium-low heat.Cook the kunafa for about 10-15 minutes until the bottom is golden brown. You may need to adjust the heat to prevent burning.Carefully flip the kunafa onto a plate and then slide it back into the pan to cook the other side until golden brown. You can use another plate or a wide spatula to help with flipping.
Finish and Serve:-
Once the kunafa is cooked and both sides are golden brown, remove it from the heat.Pour the cooled sugar syrup evenly over the hot kunafa.Allow the kunafa to soak up the syrup for a few minutes.Cut into slices and serve warm, garnished with crushed pistachios.
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