Name: Kunafa cup recipe by Uma Sarkar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Bambino semiya - 1 cup; Ghee - 1 tbsp; Sugar - 1 1/2 tbsp; For Custard; Milk - 1 1/2 cup; Flour - 1/2 tbsp; Cornflour - 1 tsp; Fresh Cream - 1/2 cup; Sugar - 1 1/2 tbsp or as per taste; Vanilla essence - 1 tsp; For Rabdi; Milk - 250 ml; Kesar - 10 - 12 strings; Cardamom powder - 1/4 tsp; Sugar - 1 tbsp or as per taste; Mini rasgullas - 6-8 nos; Roasted dry fruits.

ABOUT Kunafa cup RECIPE

This is basically a Turkish dish, improvised and made in my own style. Normally kunafa is a baked item, filled with custard in semiya. Custard is made with plain flour, Cornflour, sugar and fresh cream, but I made a twist by servingit with rabdi and mini rasgullas.

Ingredients Serving: 3

Bambino semiya - 1 cup
Ghee - 1 tbsp
Sugar - 1 1/2 tbsp
For Custard
Milk - 1 1/2 cup
Flour - 1/2 tbsp
Cornflour - 1 tsp
Fresh Cream - 1/2 cup
Sugar - 1 1/2 tbsp or as per taste
Vanilla essence - 1 tsp
For Rabdi
Milk - 250 ml
Kesar - 10 - 12 strings
Cardamom powder - 1/4 tsp
Sugar - 1 tbsp or as per taste
Mini rasgullas - 6-8 nos
Roasted dry fruits.

Instructions

Fry the semiya with ghee till golden colour. Add cup of water and sugar, cook to make it soft and dry.
Mix flour, cornflour and sugar with milk, mix properly and cook it . It becomes thick. Add vanilla essence.
Add fresh cream after Maida, cornflour mix was cool.
Custard becomes like this. Creamy and rich.
Take small baking cup or mould. line with aluminium foil and set cooked semiya.
Pour big spoon full of custard on the each semiya cup
Cover the custard by rest of the semiya.
Bake in preheated oven for 20 minutes at 200 degree.
Meanwhile make the rabdi. Boil the milk with kesar and reduce to thick. Add sugar and cardamom. Keep side for cool.
Demould the semiya cup . Pour rabdi on the serving plate , then set semiya cup and put mini rasgullas , dry fruits on the top. And serve.

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