Home / Recipes / Kunafa

Photo of Kunafa by Zara Hussain at BetterButter


Zara Hussain
25 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later


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

Recipe Tags

  • Egg-free
  • Medium
  • Eid
  • Middle Eastern
  • Baking
  • Dessert

Ingredients Serving: 4

  1. Pheni 2 cups
  2. 1/2 cup Melted butter -
  3. 1 cup Castor sugar -
  4. 1 cup Milk -
  5. 1 cup Fresh cream -
  6. 1/2 cup Condensed milk -
  7. 1/2 cup mozzarella cheese
  8. as needed For the sugar syrup - 1 cup sugar, 4 tbsps water, 1 tsp rose water
  9. 1 handful Chopped pistachios -


  1. 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.
  2. 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.
  3. Take it off the heat.
  4. 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.
  5. Bake it in a pre heated oven at 200 C for about 15-20 mins, till the top gets golden roasted in colour.
  6. In the meanwhile make a sugar syrup of one thread consistency. Add some orange blossom or rose water to the syrup.
  7. Pour the syrup over the still hot kunafa and garnish with either pistachios or almonds. Enjoy it warm.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shelly Sharma
Shelly Sharma   Jun-19-2018

Would love to try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.