Vermicelli kunafa

After many requests and trials we came up with a simplified version of vermicelli kunafa with locally available ingredients. Do give it a try and let us know how it was. #HappyCookingToYou

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  • Cheeni (Sugar) 1 Cup
  • Pani (Water) 1 Cup
  • Lemon juice ½ tsp
  • Zafran essence (Saffron essence) ¼ tsp (optional)
  • Sawaiyan (Vermicelli) 2 packets (300 gms)
  • Makhan (Butter) unsalted 4-5 tbs
  • Zarda ka rang (Yellow food color) ¼ tsp
  • Ricotta cheese or Khoya 1 & ½ Cups
  • Mozzarella cheese grated ¾ Cup or as required
  • Pista (Pistachio) chopped


For Sugar syrup:

In saucepan,add sugar,water and cook until sugar is dissolved.

Add lemon juice and saffron essence,mix well and cook until thickens & set aside.

In bowl,add vermicelli and crush well.

Add butter and mix properly.

Taka out half quantity of butter coated vermicelli in a separate bowl and reserve for later use.

Add yellow food color,mix well & set aside.

In baking pan,add colored coated vermicelli and spread evenly.

Add ricotta cheese or khoya and crumbled it with the help of the hands and spread evenly.

Add mozzarella cheese and spread it,lose the edges and again add a layer of reserved butter coated vermicelli.

Bake in preheated oven at 180 C for 20-25 minutes.

After baking,pour generously warm sugar syrup and garnish with pistachios.

Recipe By: Kanwal Mohsin

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