Recipe Details

Ingredients:

𝙎𝙮𝙧𝙪𝙥:
– 1 cup water
– 1/2 cup sugar
– 1/4 tsp lemon juice
– 1/2 tsp saffron essence

𝙑𝙚𝙧𝙢𝙞𝙘𝙚𝙡𝙡𝙞 𝙈𝙞𝙭𝙩𝙪𝙧𝙚:
– 150gm Bambino roasted vermicelli
– 2 tbsp butter
– 1/2 tsp yellow food colour powder
– 1 tbsp ricotta cheese
– 2 tbsp mozzarella cheese
– 2 tbsp pistachios

Method:

𝙎𝙮𝙧𝙪𝙥:

1. In a pan, add water and warm it.
2. Now add sugar and cook these together until sugar is dissolved.
3. Add lemon juice & saffron essence to this.
4. Cook until the syrup thickens

For the Roasted 𝙑𝙚𝙧𝙢𝙞𝙘𝙚𝙡𝙡𝙞 𝙈𝙞𝙭𝙩𝙪𝙧𝙚:

1. In a bowl, add Bambino roasted vermicelli and break/ crush the roasted vermicelli using your hands. Add 2 tbsp butter to it and mix well. Add yellow food color and mix evenly.
2. Use half of this mixture in the base of oven-proof ramekins and reserve half of this mixture for later use.
3. Transfer the first half of the mixture in the base of oven-proof ramekins/ bowls. Spread the Bambino Vermicelli mixture at the base and pat in until densely packed.
4. Add a layer of ricotta cheese
5. Then a layer of shredded mozzarella cheese
6. Then add the remaining roasted vermicelli mixture and again pack it well
7. Cook it at medium low heat for 20-25min
8. Gently clear the edges flip the moulds using a knife
9. Add warm sugar syrup over it
10. Let it soak for a minute
11. Then gently invert the bowls to get your elegant, delicate dessert
12. Finally, garnish with chopped pistachio on the top

This roasted vermicelli Kunafa recipe is sure to be a favourite, devour this deliciousness with your loved ones.
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