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Kunafa, a delectable Middle Eastern dessert, is sure to tantalize your taste buds with its contrasting textures and rich flavors. This cheesy, crispy pastry soaked in fragrant syrup is a true crowd-pleaser, perfect for festive occasions or a delightful after-dinner treat. Let’s delve into the world of Kunafa, exploring its ingredients, methods of preparation, and its surprising health benefits!

Ingredients:

KUNAFA RECIPE IN TAMIL  Eid special  துருக்கி நாட்டின் குனாஃபா Ramadan  sweet ARABIC SWEETRecipe
KUNAFA RECIPE IN TAMIL Eid special துருக்கி நாட்டின் குனாஃபா Ramadan sweet ARABIC SWEETRecipe

There are two main components to Kunafa: the crispy pastry base and the creamy filling. Here’s what you’ll need:

For the Kunafa Dough (You can also use store-bought Kunafa):

1 cup all-purpose flour (Maida)

  • ½ cup semolina flour (Rava)
  • 2 tablespoons ghee or unsalted butter, melted
  • A pinch of salt
  • Water

  • For the Filling:

    200 grams unsalted mozzarella cheese, grated (or Ashta – clotted cream for a more traditional taste)

  • 1 tablespoon rosewater (optional)

  • For the Syrup:

    1 cup granulated sugar

  • 1 cup water
  • ½ teaspoon lemon juice
  • A few cardamom pods (optional)

  • Directions:

    1. Making the Kunafa Dough: If you’re opting for homemade dough, combine the flours and salt in a large bowl. Using your fingertips, rub in the melted butter until the mixture resembles coarse crumbs. Gradually add water, a tablespoon at a time, until a soft, pliable dough forms. Knead for a few minutes and set aside covered for 30 minutes.

    2. Preparing the Syrup: In a saucepan, combine sugar, water, lemon juice, and cardamom pods (if using) and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the syrup thickens slightly. Remove from heat and set aside to cool.

    3. Assembling the Kunafa: Preheat your oven to 180°C (350°F). You can use a baking tray or a round oven-safe dish.

    4. Traditional Method: Using your fingers, shred the Kunafa dough very finely onto a baking sheet. Alternatively, pulse the dough in a food processor until it resembles coarse breadcrumbs. Spread half of the shredded dough evenly onto the bottom of your baking dish.

    5. Modern Method (easier for beginners): If using store-bought Kunafa, simply spread half of the Kunafa onto the baking dish.

    6. Adding the Filling: Sprinkle the grated mozzarella cheese (or Ashta) evenly over the Kunafa layer.

    7. Topping it Off: Top the cheese layer with the remaining Kunafa dough, ensuring it’s evenly distributed.

    8. Baking to Perfection: Drizzle melted butter generously over the top of the Kunafa. Bake for 20-25 minutes, or until the Kunafa turns golden brown and crispy.

    9. Syrup Magic: Once baked, remove the Kunafa from the oven and immediately pour the cooled syrup over it. Let it soak for at least 15 minutes before serving.

    10. Garnish and Enjoy: For an extra touch, you can garnish your Kunafa with chopped nuts like pistachios or almonds. Cut into squares and serve warm, savoring the symphony of textures and flavors.

    Nutrition Facts (per serving):

    While Kunafa is an indulgent treat, it does offer some surprising benefits. Here’s a glimpse of its nutritional profile (approximate values):

    Calories: 400-500

  • Fat: 20-25 grams
  • Carbohydrates: 40-50 grams
  • Protein: 10-15 grams

  • Conclusion:

    Kunafa is a delightful journey for your taste buds, offering a unique blend of sweet and savory with its contrasting textures. So, the next time you crave a special dessert, why not try creating this Middle Eastern masterpiece? With its easy-to-find ingredients and straightforward preparation, Kunafa is sure to become a favorite in your recipe collection.

    FAQs:

    1. Can I substitute the cheese in Kunafa?

    Yes! While mozzarella cheese is a common choice, you can experiment with ricotta cheese or Nabulsi cheese for a more authentic taste.

    2. I don’t have store-bought Kunafa dough. How can I make it easier?

    If making the dough from scratch seems daunting, you can pulse store-bought phyllo dough in a food processor to achieve a similar texture.

    3. My Kunafa isn’t crispy enough. What went wrong?