Eid Special Dessert - Quick Easy Kunafa Cups
Equipment
Ingredients
Vermicelli Base
crushed vermicelli
100 g
butter
30 g
condensed milk
60 g
milk
30 ml
Kunafa Cream
milk
240 ml
heavy cream
120 ml
mozzarella cheese
120 g
cornstarch slurry (1 tbsp cornstarch + 1 tbsp milk)
15 g
sugar
30 g
cardamom powder
2 g
milk powder
15 g
Optional Layer
pistachio paste
40 g
Garnish
toasted vermicelli
30 g
crushed pistachios
20 g
dried rose petals
5 g
Instructions
Toast Vermicelli Base
Toast crushed vermicelli in melted butter in a pan until golden brown.
Mix Vermicelli Mixture
Add condensed milk and milk to the toasted vermicelli. Mix until slightly soft.
Prepare Kunafa Cream
In a saucepan, combine milk, cream, mozzarella cheese, sugar, milk powder, and cardamom powder. Bring to a simmer while stirring.
Thicken Cream with Slurry
Add cornstarch slurry and continue cooking while stirring until the mixture thickens to a creamy paste.
Toast Garnish Vermicelli
Toast a small amount of vermicelli separately until golden for garnish.
Assemble Kunafa Cups
Layer vermicelli mixture in serving cups, add kunafa cream, optional pistachio paste, then repeat layers.
Garnish and Serve
Top with toasted vermicelli, crushed pistachios, and dried rose petals. Serve immediately.
Original recipe
Storage
Best served fresh. Cover and refrigerate leftovers.
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