Are you in the mood for a sweet and delicious dessert that’s easy to make? Look no further than our kunafa recipe with vermicelli without oven! This Middle Eastern dessert is a favorite for its crispy and buttery vermicelli base, creamy filling, and sweet syrup. And the best part? You don’t need an oven to make it!
To make this kunafa, you’ll need a few key ingredients. For the cream filling, we’ll be using milk, sugar, cornflour, vanilla essence, and cream cheese. For the sugar syrup, you’ll need water, sugar, lemon juice, and rose water. The vermicelli base contains vermicelli, butter, orange food color, and pista powder for garnishing. Don’t worry, we’ll guide you through the process step by step.
Understanding Kunafa
Origins of Kunafa
Kunafa is believed to have originated in the Israeli city of Nablus. It is said to have been created by a famous chef named As’ad Dahbour. Today, kunafa is enjoyed throughout the Middle East and is a staple dessert during Ramadan.
Traditionally, kunafa is made with kataifi dough, which is a type of shredded phyllo dough. However, many people prefer to use vermicelli as a substitute. Vermicelli is a thin, spaghetti-like noodle that can be found in most grocery stores.
Vermicelli as a Substitute
Using vermicelli instead of kataifi dough can be a great option for those who do not have access to kataifi dough or for those who prefer a lighter, less dense dessert. Vermicelli kunafa is also a great option for those who do not have an oven, as it can be made on the stovetop.
Ingredients:
Cream:
- 1 cup of milk (approx 250 ml)
- 2 tablespoons of sugar
- 2 tablespoons of cornflour
- 1/4 teaspoon of vanilla essence
- 4 cubes of cream cheese (80 gms)
Sugar Syrup:
- 1/2 cup of water (125 ml)
- 1/2 cup of sugar (100 gm)
- 1 teaspoon of lemon juice
- 1 teaspoon of rose water
Vermicelli/ Base Preparation:
- 350 gms of vermicelli
- 1/2 cup of butter (salted or unsalted)
- 1/8 teaspoon of orange food color
- Pista powder for garnishing
How to make the kunafa recipe with vermicelli without oven
Cream Mixture:
- In a saucepan, combine milk, sugar, and cornflour (no heat yet).
- Heat on low flame, stirring constantly, until thickened (no lumps).
- Add cream cheese cube and vanilla essence, and melt cheese on low heat.
- Set aside.
Sugar Syrup:
- Boil water and sugar.
- Add lemon juice, and cook briefly.
- Turn off the heat, and add rose water.
- Set aside.
Vermicelli:
- Crush vermicelli.
- Mix melted butter with orange food coloring.
- Combine vermicelli with the butter mixture.
Assemble & Cook:
- Grease a thick pan.
- Spread half the vermicelli, and press firmly.
- Add cream mixture (leave space from edges).
- Top with remaining vermicelli.
- Cook on low flame for 2 minutes.
Griddle Cook (10 mins on each side):
- Place the pan on a hot griddle (tava) to prevent burning.
Flip & Cook (another 10 mins):
- Grease another pan, and flip Kunafa.
- Keep cooking on the griddle for another 10 minutes.
Finishing Touches:
- Pour cooled sugar syrup generously.
- Garnish with ground pistachios (pista powder).
Bonus Tip: If you have an oven, you can bake the Kunafa at 150°C for 20 minutes instead of using the griddle method.
Serving Suggestions
Now that your delicious kunafa is ready, it’s time to serve it up! Here are a few suggestions on how to enjoy your vermicelli kunafa:
- Serve with ice cream: A scoop of vanilla ice cream on top of a warm piece of kunafa is a match made in heaven. The ice cream’s coolness balances out the kunafa’s warmth, and the flavors complement each other perfectly.
- Drizzle with syrup: If you like your desserts on the sweeter side, drizzle some syrup over your kunafa. You can use honey, simple syrup, or even a flavored syrup like rosewater or orange blossom.
- Add fruit: Fresh fruit is a great way to add some brightness and freshness to your kunafa. Try adding some sliced strawberries, raspberries, or even some chopped mango.
- Sprinkle with nuts: For some added crunch, sprinkle some chopped pistachios, almonds, or walnuts over your kunafa. The nuts also add a nice nutty flavor that pairs well with the sweetness of the kunafa.
Storage and Reheating Tips
Once you have made the delicious kunafa with vermicelli, you may be wondering how to store and reheat it. Here are some tips to help you keep your kunafa fresh and tasty.
Storage
- Store the kunafa in an airtight container in the refrigerator.
- Kunafa can be stored for up to 3 days in the refrigerator.
- Do not freeze kunafa as it will become soggy and lose its texture.
Reheating
- Preheat a non-stick pan on low heat.
- Add a small amount of butter or ghee to the pan.
- Place the kunafa in the pan and cover it with a lid.
- Heat the kunafa for 5-10 minutes until it is heated through and the cheese is melted.
- Alternatively, you can reheat the kunafa in the microwave for 30 seconds to 1 minute.
Conclusion
We hope that our recipe for kunafa with vermicelli without an oven has been helpful to you. Making kunafa at home can be a fun and rewarding experience, and with our recipe, it’s easy to do.
By using vermicelli instead of traditional kunafa dough, we’ve made this recipe accessible to those who don’t have access to specialty ingredients. Plus, by using a stovetop instead of an oven, we’ve made it possible to make kunafa even if you don’t have access to one.
We recommend serving your kunafa warm, with a drizzle of syrup and a sprinkle of pistachios. It’s the perfect dessert to serve at a dinner party or to enjoy with your family. Happy cooking!
Did you know? This kunafa can be a great dessert after having mujadara with fish.
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