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Kunafa cup

Jun-15-2018
Uma Sarkar
10 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Fusion
  • Baking
  • Boiling
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 3

  1. Bambino semiya - 1 cup
  2. ghee - 1 tbsp
  3. sugar - 1 1/2 tbsp
  4. For Custard
  5. Milk - 1 1/2 cup
  6. flour - 1/2 tbsp
  7. cornflour - 1 tsp
  8. Fresh cream - 1/2 cup
  9. sugar - 1 1/2 tbsp or as per taste
  10. Vanilla essence - 1 tsp
  11. For Rabdi
  12. Milk - 250 ml
  13. kesar - 10 - 12 strings
  14. cardamom powder - 1/4 tsp
  15. sugar - 1 tbsp or as per taste
  16. Mini rasgullas - 6-8 nos
  17. Roasted dry fruits.

Instructions

  1. Fry the semiya with ghee till golden colour. Add cup of water and sugar, cook to make it soft and dry.
  2. Mix flour, cornflour and sugar with milk, mix properly and cook it . It becomes thick. Add vanilla essence.
  3. Add fresh cream after Maida, cornflour mix was cool.
  4. Custard becomes like this. Creamy and rich.
  5. Take small baking cup or mould. line with aluminium foil and set cooked semiya.
  6. Pour big spoon full of custard on the each semiya cup
  7. Cover the custard by rest of the semiya.
  8. Bake in preheated oven for 20 minutes at 200 degree.
  9. Meanwhile make the rabdi. Boil the milk with kesar and reduce to thick. Add sugar and cardamom. Keep side for cool.
  10. 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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