Learn how to make mini kunafa recipe with vermicelli (seviyan) and mozzarella cheese at home. Crispy-crunchy, ghee-soaked vermicelli filled with creamy mozzarella cheese and soaked with sugar syrup.
So if you are looking for a meethi seviyan/sewai recipe for Ramadan/Ramzan, give this a try. It is super easy to make and tastes incredible! This dessert is perfect for iftar or Eid parties! I’m sure all your guests will be very impressed. Happy Eid ul-Fitr Everyone!
Kunafa, kunafe or knafeh is a famous Arabic dessert. Traditionally it is made with kataifi (kadaif, kadayif or kanafeh dough) which is shredded phyllo dough, clotted cream, string cheese, sugar syrup and pistachios. It’s a crunchy, sweet, cheesy dessert.
To make this dessert, the shredded dough is spread onto a pan and stuffed with string cheese, clotted cream or ashta (thickened cream), baked, then drizzled with simple syrup and garnished with pistachios.
But as kataifi is a little difficult to find, I have replaced it with vermicelli or seviyan. Broken it into tiny pieces and tossed with ghee. Added it to a cupcake mould. Instead of stuffing it with string cheese or clotted cream, I have used mozzarella cheese. Baked until they are lightly golden. Drizzled with rose-flavoured sugar syrup. Garnished with pista and rose petals.
Ramadan Series – Episode 10
Watch how to make mini kunafa recipe:
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As you can see it is simple to make, takes very less time and can be the perfect dessert for parties or gatherings. Hope you will give it a try and let me know how it turned out for you.
Heat water and sugar in a saucepan over a medium flame or temperature. Bring to a boil.
Cook for a few minutes until the sugar dissolves completely.
Add lemon juice. Cook for 1 minute.
Turn the heat off. Add rose essence. Mix well.
Keep it aside to cool down completely.
To make the mini kunafa:
Preheat the oven to 180 degrees Celsius. Line a cupcake mould with liners.
In a large bowl, break the vermicelli/seviyan into small pieces.
Add ghee and mix well. Make sure all the strands are coated well with the ghee.
Add 1-2 tbsp of the vermicelli mixture to each cupcake mould. Press it down at the bottom and also spread it out to the sides.
Add mozzarella cheese over the vermicelli (1-2 tbsp per mould). Press it down.
Add another spoonful of vermicelli mixture. Press it down again. Fill all the moulds in the same manner.
Bake for 20-30 minutes until slightly golden.
Take the mould out. Drizzle simple syrup over the hot kunafas.
Garnish with chopped pistachios and dried rose petals.
Mini Kunafa is ready to serve!
Keyword eggless dessert, festive Indian dessert
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.