Authentic Kunafa Recipe- Rose Water & Pistachio Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Kunafa Recipe – Rose Water & Pistachio Dessert

Introduction

Oh, Kunafa. Just the name conjures up images of golden, crispy layers soaked in sweet syrup, and that incredible cheesy pull! This dessert is a true labor of love, but trust me, every single bite is so worth it. I first tried Kunafa at a little sweet shop during a trip to Delhi, and I was instantly hooked. It’s become a bit of a tradition for me to make it for special occasions – it always feels like a warm hug on a plate. Today, I’m sharing my go-to recipe with you, complete with all my tips and tricks for Kunafa perfection.

Why You’ll Love This Recipe

This Kunafa recipe isn’t just about following steps; it’s about experiencing a little piece of Middle Eastern and South Asian culinary magic. It’s wonderfully sweet, delightfully crunchy, and has a beautiful floral aroma from the rose water. Plus, it’s a guaranteed showstopper! It’s perfect for celebrations, impressing guests, or just treating yourself to something truly special.

Ingredients

Here’s what you’ll need to create this delicious Kunafa:

• 500 grams kunafa dough (thawed)
• 225 grams melted butter
• 1 cup milk
• 0.5 cup cream
• 3 tbsp semolina
• 1.5 tbsp cornflour
• 100 grams cream cheese
• 0.5 cup sugar
• 0.5 cup water
• 1 tbsp rose water
• 0.5 tsp lime juice
• Pistachios, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little details can make a big difference.

Kunafa Dough: Understanding the Different Types & Where to Find It

You can find Kunafa dough (kataifi pastry) at most Middle Eastern or Indian grocery stores. It comes shredded, and you’ll want to thaw it completely before using. Sometimes it’s a bit sticky – don’t worry, that’s normal!

Butter: Clarified Butter (Ghee) vs. Regular Butter – Which to Use?

Traditionally, ghee is used for the best flavor and crispiness. However, regular melted butter works just fine if you don’t have ghee on hand. Ghee will give a richer, nuttier taste.

Rose Water: Quality & Substitutes

Good quality rose water makes a huge difference. Look for 100% pure rose water. If you can’t find it, you can substitute with orange blossom water, but the flavor will be slightly different.

Pistachios: Regional Variations & Garnishing Techniques

I love using pistachios for garnish, but you can also use almonds or walnuts. Lightly crushing the pistachios adds a nice texture. My grandmother always sprinkled a little extra on the sides of the plate too – a little extra never hurt anyone!

Semolina: Fine vs. Coarse – Impact on Texture

I prefer using fine semolina (rava) for a smoother filling. Coarse semolina will give a slightly grainier texture, which some people enjoy.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, thaw your kunafa dough and shred it a bit more using a food processor. Then, mix it thoroughly with the melted butter until everything is nicely coated.
2. Now, let’s make the sugar syrup. In a saucepan, combine the sugar, water, rose water, and lime juice. Bring it to a boil and simmer for about 5-7 minutes, until it’s slightly thickened. Let it cool completely – this is important!
3. Time for the creamy filling! In a separate pan, heat the milk and cream. Whisk in the semolina and cornflour, and cook over medium heat, stirring constantly, until the mixture thickens. Stir in the cream cheese until it’s smooth and well combined.
4. Preheat your oven to 180°C (350°F). Grease a baking pan well. Press half of the buttered kunafa dough into the pan, creating a nice, even base.
5. Spread the cream filling evenly over the dough layer.
6. Top with the remaining kunafa dough, pressing it gently to create a uniform layer.
7. Bake for 30-35 minutes, or until the kunafa is golden brown and crispy. Keep a close eye on it towards the end to prevent burning!
8. As soon as it comes out of the oven, immediately pour the cooled sugar syrup all over the hot kunafa. This is where the magic happens!
9. Let it sit for about 5 minutes to allow the syrup to soak in. Then, carefully invert it onto a serving plate.
10. Garnish with pistachios, if desired, and serve warm.

Expert Tips

Want to take your Kunafa to the next level? Here are a few of my secrets:

Achieving the Perfect Crispy Kunafa Base

Pressing the dough firmly into the pan is key. Don’t be afraid to really use your hands!

Preventing a Soggy Bottom

Make sure your sugar syrup is cool and the kunafa is hot when you pour it over. This helps prevent the bottom from becoming soggy.

Mastering the Sugar Syrup Consistency

The syrup should be slightly thickened, but not too sticky. A good test is to take a small drop and see if it forms a soft ball when cooled.

Working with Kunafa Dough – Tips & Tricks

If the dough is too sticky, lightly dust your hands with flour. Don’t overwork the dough, or it will become tough.

Variations

Let’s get creative!

Vegan Kunafa

Substitute the butter with vegan butter, the milk and cream with plant-based alternatives (like cashew cream or coconut milk), and the cream cheese with a vegan cream cheese.

Gluten-Free Kunafa (Using Alternative Dough)

Finding a gluten-free kataifi dough can be tricky, but some specialty stores carry it. Alternatively, you can try making a base with crushed gluten-free biscuits mixed with melted butter.

Spice Level Adjustment (Cardamom Infusion)

Add a pinch of cardamom powder to the cream filling for a warm, aromatic twist. My friend, Aisha, swears by this!

Ramadan/Eid Adaptation – Festive Presentation Ideas

During Ramadan and Eid, I like to arrange the Kunafa in a circular shape to resemble a beautiful flower. A generous sprinkle of pistachios and a drizzle of honey add a festive touch.

Serving Suggestions

Kunafa is best served warm, straight from the oven. A scoop of vanilla ice cream or a dollop of clotted cream (malai) is the perfect accompaniment. A cup of strong, cardamom-infused tea is also a classic pairing.

Storage Instructions

Leftover Kunafa can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave before serving. It won’t be as crispy as when it’s freshly made, but still delicious!

FAQs

Got questions? I’ve got answers!

What is Kunafa traditionally made with?

Traditionally, Kunafa is made with kataifi pastry (shredded dough), a sweet cheese filling (often akkawi or nabali cheese), and a sugar syrup flavored with rose water or orange blossom water.

Can I make Kunafa ahead of time?

You can prepare the cream filling and sugar syrup ahead of time. However, it’s best to assemble and bake the Kunafa just before serving for the best texture.

How do I know when the sugar syrup has reached the right consistency?

The syrup should be slightly thickened, but still pourable. A good test is to take a small drop and see if it forms a soft ball when cooled in water.

What can I substitute for rose water in this recipe?

Orange blossom water is the closest substitute for rose water. You can also use a teaspoon of vanilla extract, but the flavor will be different.

Why is my Kunafa soggy?

Your sugar syrup might be too thin, or you might not have poured it over the hot Kunafa immediately after baking.

Is Kunafa best served warm or cold?

Kunafa is best served warm, when it’s at its crispiest and most flavorful.