Go Back
Easy Mini Kunafa Recipe For Iftar (Eid Special Dessert Recipe)
Sneha Paul

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 kunafas
Course: Dessert
Cuisine: Arabic, Indian, Turkish
Ingredients Method

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

Method
 

To make the syrup:
  1. Heat water and sugar in a saucepan over a medium flame or temperature. Bring to a boil.
  2. Cook for a few minutes until the sugar dissolves completely.
  3. Add lemon juice. Cook for 1 minute.
  4. Turn the heat off. Add rose essence. Mix well.
  5. Keep it aside to cool down completely.
To make the mini kunafa:
  1. Preheat the oven to 180 degrees Celsius. Line a cupcake mould with liners.
  2. In a large bowl, break the vermicelli/seviyan into small pieces.
  3. Add ghee and mix well. Make sure all the strands are coated well with the ghee.
  4. 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.
  5. Add mozzarella cheese over the vermicelli (1-2 tbsp per mould). Press it down.
  6. Add another spoonful of vermicelli mixture. Press it down again. Fill all the moulds in the same manner.
  7. Bake for 20-30 minutes until slightly golden.
  8. Take the mould out. Drizzle simple syrup over the hot kunafas.
  9. Garnish with chopped pistachios and dried rose petals.
  10. Mini Kunafa is ready to serve!