Kunafa recipe with paneer cream filling

Hello Everyone! On this beautiful occasion I would like to wish everyone Eid Mubarak!. As its Eid, it’s a festival of Seviyan, Gosht, Biryani & loads of authentic food. One such dish I am going to share with you all today is Kunafa.


Kunafa is an Arabic dessert, which is popular in Egypt & Levant. Kunafa’s origins can be traced to two different caliphates, in the Umayyad Levant under Muawiyah I and in Fatimid Egypt under Khalifa Abdel-Malek Bin Marawan. In both the stories, Kunafa is prescribed by doctors in order to satisfy the hunger during Ramadan. It was supposed to be consumed at Suhur  so as to survive the fasting through out the day, there are many stories on Kunafa/ Kanefa.

Kunafa is traditionally made with Kataifi which is a pastry dough & milk cream, baked to a deliciously non-resistant dessert. These days it has been modernized & different variants are available in the Pastry shops. They can be flattened & baked to a big cake filled with cheese cream or can be rolled up with dry fruits, but one thing is common in all the variants, sugar syrup. Rose sugar syrup is poured on the crispy layers of golden baked vermicelli topped with dry fruits is a delight for the eyes.


Today I would be sharing Kunafa recipe with some twists as it’s my version, I have used fine readymade vermicelli for the top & bottom layering. For filling I would be making a thick kheer with Paneer, milkmaid, maida and custard powder with corn flour. For me there is no compromising with health so I would be adding sugar free instead of sugar in the cream filling. Instead of sugar syrup I would be pouring honey with rosewater.


So here goes the recipe of this gorgeous baked Kunafa for everyone out there.

  • Prep time: 00 Hrs 30 Mins
  • Cooking time: 00 Hrs 45 Mins
  • Serves: 6 Person(s)
  • Category: Veg
  • Cuisine Type: Bakery, Deli, Arabic
  • Good for: Breakfast, Brunch, Snacks, Dessert

Ingredients & Quantity

 For layering:

  • 100 grams of thin vermicelli (Readymade)
  • 25-30 grams butter (Melted)

For Filling:

  • 1 ½ cup full cream milk
  • 50 grams Paneer (Cottage cheese)
  • ¼ tbs corn flour
  • ¼ tbs custard powder (Optional)
  • 1 tbs Maida (Pastry flour)
  • 1 ½ tbs Amul milkmaid
  • 2-3 tbs sugar free (You can use the same amount of white sugar)
  • 2 green ground cardamom, grounded
  • 2-3 drops of almond extract
  • 3-4 drops of Kewra
  • ¼ cup dry fruits or more for garnish(Almond + Pistachio roasted in butter)

For Syrup:

  • 1 cup water
  • 3-4 tbs sugar
  • 3-4 tbs honey
  • 3-4 drops of rose water
  • 1 tbs lemon juice

How to cook?

For layering:

  1. Break the vermicelli with fingers in a large bowl adding butter to it.
  2. Now grease a baking tray with butter, always grease upward (I used silicon mold as its easy to demold).
  3. Now place the vermicelli in the baking tray pressing well, make about 1 inch layer & keep it a side
  4. Pre – heat the oven on 200 degrees

For Filling:

  1. Take a deep sauce pan over low heat and pour milk into it.
  2. Add grated paneer to it
  3. Now mix corn flour, custard powder & maida with some cold water
  4. Mix well till there are no lumps in the mixture
  5. Now pour the mixture in the milk and boil with constant stirring
  6. Now add sugar free to it, you can also add sugar as per your preference
  7. Add Almond extract & Kewra, stirring constantly till it gets thick creamy texture
  8. Now add Milkmaid with cardamom powder and let it cool for some time.

For Syrup:

  1. Mix all the ingredient together & boil for 5-7 mins.


  1. Now pour the paneer mixture over set vermicelli.
  2. Top the remaining vermicelli over the paneer mixture lightly, don’t press the vermicelli too much.
  3. Now bake for 45-50 mins or till the the top layer of vermicelli becomes golden
  4. After it gets baked take out the tray & let it rest for 5 mins then de-mold the cake cautiously. Inserting knife in the edges.
  5. Now pour the honey syrup.
  6. Top it with roasted dry fruits, serve the way you want.


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