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  • Vermicelli 500.0 g
  • Clarified butter 250.0 g
  • Milk 500.0 ml
  • Sugar 100.0 g
  • Sugar syrup 450.0 ml
  • Pistachios, crushed 50.0 g
  • Almond 25.0 g
  1. Method:

    • Place Vermicelli in a large bowl and pour over enough boiling hot water to cover it. Let it sit for 2-3 minutes till it softens. Avoid over-soaking, as it will make vermicelli mushy. Strain well.
    • In a small frying pan, add 3-4 tbsp ghee. Evenly spread a generous amount of soft vermicelli, which covers the entire surface. Cook vermicelli until golden brown on each side. This may take around 8-10 minutes. Repeat this process until you have enough circles to assemble. Each Kunafa uses two Vermicelli rounds/circles.
    • In a saucepan, bring milk to a boil; add sugar and simmer for a few minutes.
    • Mix Rafhan Vanilla Custard with 4 tbsp of water; pour in the milk while stirring to avoid any lumps. Cook on medium heat till it thickens. Turn the heat off and cool it.
    • Pour a generous amount of custard in between two layers of the fried vermicelli circles.
    • Abundantly pour lukewarm sugar syrup on top; let it sit for 10 minutes then press a few times to help it absorb the syrup properly.
    • Garnish with khoya, pistachios, and almonds.