Vermicelli Kunafa Recipe with Paneer & Cream Filling
Indulge in a delightful fusion of textures and flavors with this Vermicelli Kunafa Recipe with Paneer & Cream Filling. This dish blends the traditional Middle Eastern dessert, Kunafa, with a creamy and rich filling of homemade paneer, milk, and a dash of aromatic essences. It’s a perfect dessert to prepare for festive occasions, family gatherings, or when you simply crave a luxurious treat. The crispy, golden top layer of vermicelli contrasts beautifully with the smooth, creamy filling inside, making each bite a delightful experience. Let’s dive into this easy-to-follow recipe and create a dessert that will wow your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli – thin variety) | 100 grams |
| Butter (melted) | 25 grams |
| Milk | 1-1/2 cups |
| Paneer (Homemade Cottage Cheese) | 50 grams |
| Corn flour | 1/4 tablespoon |
| Custard powder | 1/4 tablespoon |
| All Purpose Flour (Maida) | 1/2 tablespoon |
| Condensed Milk | 1-1/2 tablespoons |
| Sugar | 2 tablespoons |
| Cardamom (Elaichi) Pods/Seeds (ground) | 2 |
| Almond essence (Badam Essence) | 1/8 teaspoon |
| Kewra essence | 1/8 teaspoon |
| Mixed nuts (Almonds, cashews, etc.) | 1/4 cup |
| Water | 1 cup |
| Sugar (for syrup) | 3 tablespoons |
| Honey | 3 tablespoons |
| Rose water | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Servings: 6
Cuisine
- Cuisine: Fusion
- Course: Dessert
- Diet: Vegetarian
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 6 grams |
| Carbohydrates | 45 grams |
| Fat | 12 grams |
| Fiber | 2 grams |
| Sugar | 20 grams |
Instructions
Step 1: Preparing the Vermicelli Layer
- Begin by breaking the vermicelli into small pieces using your fingers. Place the vermicelli in a large bowl.
- Melt butter and add it to the vermicelli. Mix gently so that the vermicelli is evenly coated with the butter. Reserve some butter for greasing the baking tray and roasting the nuts later.
- Grease a baking tray (or individual silicone cups if preferred) with butter. Use a silicone mold for easy removal after baking.
- Spread the vermicelli mixture into the greased tray, pressing it down lightly with your fingers to form a layer that is approximately 1 inch high.
Step 2: Preparing the Creamy Paneer Filling
- In a deep saucepan, heat milk over low heat.
- Grate paneer and add it to the milk, stirring constantly to avoid lumps.
- In a separate bowl, combine corn flour, custard powder, and all-purpose flour (maida) with a little cold water. Stir until smooth and lump-free.
- Slowly pour this flour mixture into the saucepan with the boiling milk, stirring constantly with a wooden spatula. Continue stirring until the mixture thickens into a creamy consistency.
- Add sugar, cardamom powder, almond essence, and kewra essence to the mixture, stirring well.
- Once the mixture reaches a thick, creamy texture, add condensed milk and stir. Switch off the heat and let the mixture cool slightly.
Step 3: Preparing the Syrup & Roasting Nuts
- In a separate saucepan, prepare the sugar syrup. Combine water, sugar, honey, rose water, and lemon juice. Boil for 5-7 minutes or until the syrup thickens slightly. Remove from heat and set aside.
- In a small pan, melt the remaining butter and roast the mixed nuts (such as almonds, cashews, or pistachios) on low heat until fragrant. Be cautious not to burn the nuts.
Step 4: Assembling the Vermicelli Kunafa
- Pour the paneer mixture over the pressed vermicelli layer in the baking tray.
- Gently top the cream mixture with the remaining vermicelli, without pressing it down too much, so the layers remain light and airy.
- Preheat your oven to 200°C (392°F).
- Bake the assembled kunafa in the oven for 45-50 minutes or until the top layer of vermicelli turns golden brown. Keep an eye on it, as baking times can vary by oven. Start checking after 20 minutes.
- Once baked, remove from the oven and allow it to rest for about 5 minutes. This helps it set and makes it easier to remove from the tray.
- Carefully demold the kunafa by running a knife along the edges of the baking tray.
Step 5: Finishing Touches
- Once demolded, pour the thickened honey syrup generously over the warm kunafa, allowing it to soak in.
- Garnish with the roasted nuts. Reserve some nuts for a final touch.
- Serve the Vermicelli Kunafa with Paneer & Cream Filling warm or at room temperature, ideally as a festive treat for your guests.
Serving Suggestions
This delectable Vermicelli Kunafa is perfect for special occasions, festive gatherings, or simply when you want to indulge in something rich and sweet. Serve it alongside a refreshing drink like Sattu Ka Namkeen Sharbat to balance out the richness of the dessert. The combination of the creamy filling, crispy vermicelli, and aromatic syrup will leave your guests asking for more.
Enjoy this fusion dessert that brings together the goodness of paneer and the indulgent flavors of traditional Kunafa, elevated with hints of almond and kewra essences. It’s a recipe that’s sure to be a hit, whether it’s served at a grand celebration or a cozy family gathering.
