Vegetarian Recipe
Cardamom Saffron Kunafa with Paneer
Indulge in our unique Indian-style Kunafa, featuring a rich paneer and ricotta filling infused with fragrant cardamom and saffron, drenched in a sweet syrup. A
Ingredients
Check off items as you gather them- 250g fine semolina vermicelli (kataifi pastry), thawed
- 200g unsalted butter, melted
- 200g fresh paneer, crumbled
- 250g ricotta cheese
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon green cardamom powder
- Pinch of saffron strands, soaked in 1 tablespoon warm milk
- 1 1/2 cups granulated sugar (for syrup)
- 1 1/4 cups water (for syrup)
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
- Chopped pistachios, for garnish
Method / Preparation
Follow step-by-step instructions- Prepare the syrup: Combine 1 1/2 cups sugar, 1 1/4 cups water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened. Remove from heat, stir in rose water (if using), and let cool completely.
- Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round baking dish.
- Shred the kataifi pastry: Place the thawed kataifi pastry in a large bowl. Pour the melted butter over it and use your hands to gently separate and coat all strands evenly. Ensure there are no clumps.
- Prepare the filling: In a separate bowl, combine the crumbled paneer, ricotta cheese, 1/4 cup sugar, cardamom powder, and the saffron-infused milk. Mix well until smooth and thoroughly combined.
- Assemble the Kunafa: Take half of the buttered kataifi pastry and press it firmly into the bottom of the prepared baking dish, forming an even layer that extends slightly up the sides.
- Spread the paneer-ricotta filling evenly over the pastry layer, leaving a small border around the edges.
- Cover the filling with the remaining buttered kataifi pastry, pressing gently to create an even top layer. Ensure the filling is completely covered.
- Bake for 40-45 minutes, or until the top is golden brown and crispy. Keep an eye on it to prevent burning.
- Once out of the oven, immediately and slowly pour the cooled sugar syrup evenly over the hot Kunafa. Let it absorb for at least 15-20 minutes.
- Garnish with chopped pistachios. Serve warm, cut into wedges.
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