നാട്ടിൽ ഉണ്ടാക്കുന്ന പോലെ കുനാഫ – വീಡിയോ പാചകക്കുറിപ്പ്

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Kunafa, oh Kunafa! This is a dessert that needs no introduction, especially in the Middle East and parts of South Asia. It’s a heavenly combination of crispy shredded phyllo dough, soaked in a sweet sugary syrup, and layered with gooey, stretchy cheese. The contrasting textures and the sweet and salty flavors make it an absolute delight.

Traditionally, Kunafa is made with a special cheese called Nabulsi cheese. However, in this recipe, we’ll be using a more readily available substitute – mozzarella cheese. Don’t worry, it still turns out fantastic!

കുനാഫ ഇനി ആർക്കും ഉണ്ടാക്കാം  Homemade Kunafa recipe Malayalam Hamlu’s  kitchen kunafa
കുനാഫ ഇനി ആർക്കും ഉണ്ടാക്കാം Homemade Kunafa recipe Malayalam Hamlu’s kitchen kunafa

This recipe is perfect for anyone who wants to impress their friends and family with a seemingly exotic dessert that’s surprisingly easy to make.

Ingredients:

1 (400g) package kataifi dough (shredded phyllo dough), thawed

  • 250g unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup rosewater (optional)
  • 1/4 cup orange flower water (optional)
  • 400g shredded mozzarella cheese
  • 1/2 cup chopped pistachios (for garnish)

  • Directions:

    1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish (approximately 9×13 inches).
    2. Shred the phyllo dough: Using your fingers, gently shred the kataifi dough into thin strands. Place the shredded dough in a large bowl.
    3. Melt the butter: In a saucepan over medium heat, melt the unsalted butter.
    4. Soak the dough: Pour the melted butter over the shredded phyllo dough and toss gently to coat all the strands. Make sure the dough is evenly coated but not soggy.
    5. Layer the dough: Divide the soaked dough in half. Press half of the dough firmly into the bottom of the prepared baking dish, creating an even layer.
    6. Add the cheese: Sprinkle the shredded mozzarella cheese evenly over the dough layer.
    7. Top with remaining dough: Use the remaining half of the soaked dough to create another even layer on top of the cheese.
    8. Bake the Kunafa: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top layer is golden brown and crispy.
    9. Make the syrup: While the Kunafa is baking, prepare the syrup. In a saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar dissolves and the syrup thickens slightly. Remove from heat and stir in the rosewater and orange flower water (if using).
    10. Soak the Kunafa in syrup: Once the Kunafa is golden brown and crispy, remove it from the oven. Immediately pour the hot syrup over the entire surface of the Kunafa. Let it sit for at least 15 minutes to allow the syrup to soak in.
    11. Garnish and serve: Garnish the Kunafa with chopped pistachios before serving. Enjoy it warm for the best experience!

    Nutrition Facts (per serving)

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 250mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 15g

  • Conclusion

    Kunafa is a truly special dessert that’s sure to impress anyone who tries it. The combination of crispy phyllo dough, gooey cheese, and sweet syrup is simply irresistible. With this easy-to-follow recipe, you can create this delicious treat in your own kitchen. So why not give it a try?

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of cheese besides mozzarella?

    Yes, you can! Other good substitutes for Nabulsi cheese include ricotta cheese or even cheddar cheese. However, the mozzarella cheese will provide the closest texture to the traditional Kunafa.

    2. What if I don’t have kataifi dough?

    If you can’t find kataifi dough, you can substitute it with shredded phyllo dough. However, phyllo dough is thinner and requires a slightly different approach. You’ll need to brush melted butter on several layers of phyllo dough before shredding it.

    3. My Kunafa turned out soggy. What went wrong?