Name: Kunafa recipe by Zara Hussain at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Pheni 2 cups; 1/2 cup Melted butter -; 1 cup Castor sugar -; 1 cup Milk -; 1 cup Fresh cream -; 1/2 cup Condensed milk -; 1/2 cup mozzarella cheese; as needed For the sugar syrup - 1 cup sugar, 4 tbsps water, 1 tsp rose water; 1 handful Chopped pistachios -

ABOUT Kunafa RECIPE

Traditionally it’s made with kataifyi dough and goat cheese but since this is not readily available, I made it using the pheni.

Ingredients Serving: 4

Pheni 2 cups
1/2 cup Melted butter -
1 cup Castor sugar -
1 cup Milk -
1 cup Fresh cream -
1/2 cup Condensed milk -
1/2 cup mozzarella cheese
as needed For the sugar syrup - 1 cup sugar, 4 tbsps water, 1 tsp rose water
1 handful Chopped pistachios -

Instructions

Add the melted butter and castor sugar to the pheni. Bind it together, the way we do it for the cheesecake base. Grease a muffins tray and put some pheni mixture into it, press it tightly so that it forms a base and also covers a lil on the sides.
Now take a cup of milk in a pan, bring it to boil, add a cup of cream and leaves it mix properly, then add 1/2 cup of milkmaid let the mixture thicken to custard consistency.
Take it off the heat.
Add a ladle full of the mix to the prepared muffin cups, put some pieces of Mozarella cheese over the custard, cover it with a layer of the pheni again.
Bake it in a pre heated oven at 200 C for about 15-20 mins, till the top gets golden roasted in colour.
In the meanwhile make a sugar syrup of one thread consistency. Add some orange blossom or rose water to the syrup.
Pour the syrup over the still hot kunafa and garnish with either pistachios or almonds. Enjoy it warm.

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