Vermicelli Kunafa

Vermicelli Kunafa
Kunafa is a traditional Arabic dessert using kunafa dough and cream cheese. Those who tasted it once can't forget the melt in mouth soft and cheesy delight. As i'm residing in Kerala it's hard to find the kunafa dough and cream cheese here; So i decided to make it's alternative version with vermicelli. It is one of the easiest and cheat version of kunafa you ever had!!! And in no doubt the taste was promising😋😋😋. Try this quick and easy recipe and don't forget to leave your valuable feedback's in the comment box below.

  1. Thin Vermicelli-170 gm
  2. Melted Butter-3 tbsp
  3. Milk-3/4 cup
  4. Corn flour-1 1/2 tbsp
  5. Sugar-2 tbsp
  6. Vanilla essence-1/2 tsp
  7. Mozzarella cheese grated-1/4 cup
  8. Sugar syrup-1/2 cup
  9. Powdered pistachio-to garnish
  • Mix milk with corn flour, sugar and vanilla essence(without any lumps).
  • Cook on low flame until thickens (just creamy in texture; thick more after cools down).
  • Allow to cools down completely.
  • Crush vermicelli as thin as possible; mix it with melted butter and mix well.
  • In a non-stick 7 inch pan add 1/2 of the vermicelli mix (little more than half ) and spread it as a thin layer without any gap.
  • Sprinkle half of the mozzarella cheese on top.
  • Above that spread the milk pudding.
  • Sprinkle remaining mozzarella on top.
  • Then top it with remaining vermicelli; cover all the part with vermicelli.
  • Cook stove top on lowest flame for 10 minutes.
  • Gently and carefully flip to another side and cook for another 8- 10 minutes.
  • Add in to a serving pan and pour hot sugar syrup all over (syrup must be hot; it makes the vermicelli soft and cooked).
  • Garnish on top with powdered pistachio and rose buds.
Vermicelli Kunafa
Vermicelli Kunafa Vermicelli Kunafa Reviewed by 12recipebook on 21:22 Rating: 5


  1. Hello
    I tried but vermicelli (Saviyaan) dont cook. They remain hard. what should i do?
    Farooq from Pakistan

  2. Hello
    I tried but vermicelli (Saviyaan) dont cook. They remain hard. what should i do?
    Farooq from Pakistan

    1. Hi there I had the same problem the first time though I somewhat knew it wouldn’t work n there would be an issue with the vermicelli, although the butter gives beautiful flavour it also makes things crispy so I followed the recipe regardless n it failed, hard as a rock😩the second time I simply blanched the vermicelli in hot water till 3/4 cooked through then rinsed in cold water,drained them well n patted it dry as possible, that’s my tip for sure, I proceeded with the butter n also combined cheeses together,it turned out perfect, all vermicelli was nicely cooked with a thin crisp top n bottom, if your still interested try this n you can make it in the pan or oven, hope this helps😋

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