Vermicelli Kunafa Recipe With Paneer & Cream Filling

Name: Vermicelli Kunafa Recipe With Paneer & Cream Filling
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: 100 g Vermicelli (100 grams Semiya (Vermicelli) (thin variety)); 25 g Butter (25 grams Butter (Salted) melted, and more to roast nuts); 1 cup Whole Milk (1-1/2 cups Milk — up to 0.5); 50 g Paneer (50 grams Paneer (Homemade Cottage Cheese)); ¼ tbsp Corn Flour (1/4 tablespoon Corn flour); ¼ tbsp Custard Powder (1/4 tablespoon Custard powder); ½ tbsp All-Purpose Flour (1/2 tablespoon All Purpose Flour (Maida)); 1 tbsp Sweetened Condensed Milk (1-1/2 tablespoons Condensed Milk — up to 0.5); 5 tbsp Granulated Sugar (2 tablespoons Sugar + 3 tablespoons Sugar); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds ground); 0.13 tsp Almond Extract (1/8 teaspoon Almond Essence (Badam Essence)); 0.13 tsp Kewra Essence (1/8 teaspoon Kewra essence); ¼ cup Nut (1/4 cup Mixed nuts (I used Almond, Pistachio)); 1 cup Water (1 cup Water); 3 tbsp Honey (3 tablespoons Honey); ½ tsp Rose Water (1/2 teaspoon Rose water); 1 tbsp Lemon Juice (1 tablespoon Lemon juice)

Vermicelli Kunafa Recipe With Paneer & Cream Filling - Dessert Recipes (Indian)

75 minIndian

Servings6

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Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Vermicelli100 g · 100 grams Semiya (Vermicelli) (thin variety)
Butter25 g · 25 grams Butter (Salted) melted, and more to roast nuts
Whole Milk1 cup · 1-1/2 cups Milk — up to 0.5
Paneer50 g · 50 grams Paneer (Homemade Cottage Cheese)
Corn Flour¼ tbsp · 1/4 tablespoon Corn flour
Custard Powder¼ tbsp · 1/4 tablespoon Custard powder
All-Purpose Flour½ tbsp · 1/2 tablespoon All Purpose Flour (Maida)
Sweetened Condensed Milk1 tbsp · 1-1/2 tablespoons Condensed Milk — up to 0.5
Granulated Sugar5 tbsp · 2 tablespoons Sugar + 3 tablespoons Sugar
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds ground
Almond Extract0.13 tsp · 1/8 teaspoon Almond Essence (Badam Essence)
Kewra Essence0.13 tsp · 1/8 teaspoon Kewra essence
Nut¼ cup · 1/4 cup Mixed nuts (I used Almond, Pistachio)
Water1 cup · 1 cup Water
Honey3 tbsp · 3 tablespoons Honey
Rose Water½ tsp · 1/2 teaspoon Rose water
Lemon Juice1 tbsp · 1 tablespoon Lemon juice

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Steps

1To 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.
2Now 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.
3Now place the vermicelli in the baking tray, press well with fingers, making around 1 inch high layer at the bottom.
4Preheat the oven on 200 degrees celsius.
5Heat a deep sauce pan over low heat and pour milk into it.
6Add grated paneer to it.
7Now mix corn flour, custard powder & maida in some cold water. Mix well till so that there are no lumps in the mixture.
8Now pour the mixture in the saucepan with boiling milk and continue boiling with constant stirring with a wooden spatula.
9Now add sugar to it, and continue stirring. Add Almond extract & Kewra, stirring constantly till it gets a thick creamy texture
10Now add condensed milk, cardamom powder and switch off heat. Let it cool for some time.
11For syrup, mix all the ingredients mentioned for syrup together in a saucepan & boil for 5-7 minutes or till thickened considerably, and switch off.
12Also in a small pan, heat butter and roast the chopped nuts till fragrant, on low heat such that the nuts aren't burnt.
13Now pour the paneer mixture over the set vermicelli. Top the remaining vermicelli over the paneer mixture lightly, don’t press the vermicelli too much.
14Now 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.
15After 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.
16Garnish with the roasted nuts. Reserve half of them for later.
17Now pour the prepared thickened honey syrup.
18Garnish with the remaining roasted nuts.
19Serve 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.