Delicious Kunafa Cups Recipe Perfect for Ramadan Iftar

Lifestyle

Delicious Kunafa Cups Recipe Perfect for Ramadan Iftar

<ul> <li>Kunafa or Vermicelli – 2 cups</li> <li>Butter – 4 tbsp</li> <li>Malai – 1/2 cup</li> <li>Condensed Milk – 1/4 cup</li> <li>Sugar – 1/2 cup</li> <li>Water – 1/2 cup</li> <li>Rose water – 1 tsp</li> <li>Chopped Pistachios and Almonds</li> </ul>

Ingredients

  • Kunafa or Vermicelli – 2 cups
  • Butter – 4 tbsp
  • Malai – 1/2 cup
  • Condensed Milk – 1/4 cup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Rose water – 1 tsp
  • Chopped Pistachios and Almonds
<ul> <li>Mix the roasted vermicelli (kunafa) well with butter.</li> <li>Press this mixture into muffin trays or small cups and bake in a preheated oven at 180°C for 10 minutes.</li> </ul>

Prepare the Kunafa Base

  • Mix the roasted vermicelli (kunafa) well with butter.
  • Press this mixture into muffin trays or small cups and bake in a preheated oven at 180°C for 10 minutes.
<ul> <li>Mix cream cheese and condensed milk well to make a smooth paste.</li> <li>Pour it over the kunafa base and let it set in the fridge for 20-30 minutes.</li> </ul>

Prepare the Filling

  • Mix cream cheese and condensed milk well to make a smooth paste.
  • Pour it over the kunafa base and let it set in the fridge for 20-30 minutes.

Make Sugar Syrup

  • In a pan, add sugar and water and cook for 5-7 minutes.
  • Add rose water to it and let it cool.

Assemble

  • Pour sugar syrup over the set kunafa cups.
  • Garnish with chopped pistachios and almonds.

Serve Chilled

  • Keep the kunafa cups in the fridge for 1-2 hours and serve chilled in Iftar!

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