Vermicelli Kunafa with Paneer and Cream Filling

Name: Vermicelli Kunafa with Paneer and Cream Filling
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 100 grams Semiya (Vermicelli) (thin variety); 25 grams Butter (Salted) melted, and more to roast nuts; 1-1/2 cups Milk; 50 grams Paneer (Homemade Cottage Cheese); 1/4 tablespoon Corn flour; 1/4 tablespoon Custard powder; 1/2 tablespoon All Purpose Flour (Maida); 1-1/2 tablespoons Condensed Milk; 2 tablespoons Sugar; 2 Cardamom (Elaichi) Pods/Seeds ground; 1/8 teaspoon Almond Essence (Badam Essence); 1/8 teaspoon Kewra essence; 1/4 cup Mixed nuts (I used Almond, Pistachio); 1 cup Water; 3 tablespoons Sugar; 3 tablespoons Honey; 1/2 teaspoon Rose water; 1 tablespoon Lemon juice

open_in_newFrom another website: Archanas Kitchen

A fusion-style kunafa made with layers of vermicelli and a paneer and cream filling, topped with honey-rose syrup and roasted nuts.

schedulePrep

30 min

local_fire_departmentCook

45 min

groupServes

Ingredients

As listed on Archanas Kitchen

100 grams Semiya (Vermicelli) (thin variety)
25 grams Butter (Salted) melted, and more to roast nuts
1-1/2 cups Milk
50 grams Paneer (Homemade Cottage Cheese)
1/4 tablespoon Corn flour
1/4 tablespoon Custard powder
1/2 tablespoon All Purpose Flour (Maida)
1-1/2 tablespoons Condensed Milk
2 tablespoons Sugar
2 Cardamom (Elaichi) Pods/Seeds ground
1/8 teaspoon Almond Essence (Badam Essence)
1/8 teaspoon Kewra essence
1/4 cup Mixed nuts (I used Almond, Pistachio)
1 cup Water
3 tablespoons Sugar
3 tablespoons Honey
1/2 teaspoon Rose water
1 tablespoon Lemon juice

Source

Recipe by monika patel on Archanas Kitchen. The full method is on the original page.

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