Easy Mini Kunafa Recipe
Learn how to make mini kunafa with vermicelli (seviyan) and mozzarella cheese at home. Crispy-crunchy, ghee-soaked vermicelli filled with creamy mozzarella cheese and soaked with sugar syrup.
Ingredients
For the Kunafa:
- 250 g vermicelli or seviyan roasted
- ½ cup ghee
- ½ cup mozzarella cheese grated
- 4 tbsp pistachio chopped
- 2 tbsp dried rose petals
For the Simple Syrup:
- ½ cup water
- 1 cup sugar
- 1 tsp lemon juice
- ⅛ tsp rose essence
Instructions
To make the syrup:
- 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!