Kunafa (knafeh or Kunafeh) recipe/How to make Kunafa (knafeh or Kunafeh) dessert/Kunafa (knafeh or Kunafeh) Dessert Kaise banaye/ कुनाफ़ा नुस्खा (नाफ़ेह या कुनाफ़ेह)/ कुनाफ़ा (कनाफ़ेह या कुनाफ़ेह) मिठाई बनाने का तरीका/ Knafeh या कुनाफा डेसर्ट बनाने का तरीका
Introduction:
Kunafa, which is sometimes spelled "knafeh" or "kunafeh," is a well-liked delicacy from the Middle East that is distinguished by its pleasant and unusual blend of crispy and soft textures. It's made of thin pastry that resembles noodles, soaked in a sweet syrup, and frequently covered with nuts or cheese.
कुनाफ़ा, जिसे कभी-कभी "कनाफ़ेह" या "कुनाफ़ेह" भी कहा जाता है, मध्य पूर्व का एक लोकप्रिय व्यंजन है, जो कुरकुरे और नरम बनावट के सुखद और असामान्य मिश्रण से अलग है। यह पतली पेस्ट्री से बना है जो नूडल्स की तरह दिखता है, मीठे सिरप में भिगोया जाता है और अक्सर नट्स या पनीर से ढक जाता है।
Brief Overview of Kunafa:
Kunafa's roots are in the Ottoman Empire, and the city of Istanbul is sometimes cited as the origin of the practice. Nonetheless, the dish's origins are diverse, and its versions can be found in a variety of Middle Eastern and Mediterranean cuisines.
इस्तांबुल को कभी-कभी कुनाफ़ा शहर की उत्पत्ति के रूप में बताया जाता है, जिसकी जड़ें ओटोमन साम्राज्य में हैं। हालाँकि, यह पकवान बहुत अलग है और इसके कई संस्करण मध्य पूर्वी और भूमध्यसागरीय भोजनों से आते हैं।
List of Ingredients:
·
350–350
grams of Banarasi vermicelli and 3 tablespoons of butter
·
One
tablespoon rose water or kewra
·
½
cup water and 1 cup sugar
·
A
dash of reddish-orange culinary dye
·
Half
a cup of milk
· Three tablespoons of corn
सामग्री की सूची:
- 350-350 ग्राम बनारसी सेवइयां और 3 बड़े चम्मच मक्खन
- एक बड़ा चम्मच गुलाब जल या केवड़ा
- ½ कप पानी और 1 कप चीनी
- लाल-नारंगी रंग का थोड़ा सा पाक रंग
- आधा कप दूध
- तीन बड़े चम्मच मक्का
Essential Kitchen Tools:
Bowls for mixing:
For making sugar syrup, filling, and dough.
Drizzling utensil or brush:
To spread melted butter in the spaces between the kataifi or kadaifi dough layers.
Baking Pan:
For assembling and baking the Kunafa, use a shallow baking pan or dish.
Grater of cheese:
You'll need a grater if the filling calls for cheese.
Chef's knife (optional):
Ideal for whipping up dough or swiftly processing nuts.
Saucepan:
To make sugar syrup.
Oven or stove:
To bake the Kunafa, use a pastry cutter or knife. For slicing the Kunafa into separate portions.
Serving utensil, spatula:
To raise and serve the Kunafa.
Serving Tray or Plate:
To display the completed Kunafa.
How to make sweet kunafa:
1.
First fry the vermicelli like this:
First, heat up two tablespoons of butter in a pan, then add the vermicelli and thoroughly stir. Now, cook the vermicelli over medium heat, stirring all the time. Turn off the gas when you notice a faint scent emanating from it and a change in color. The vermicelli should be taken out of the pan right away and placed on a dish to prevent burning from the pan's heat.
2.
Prepare the syrup for Kunafa like this:
Take a deep vessel initially to create syrup. Stir add ½ cup water and half a cup of sugar. Next, give it a dash of reddish-orange food coloring. In place of food coloring, saffron is another option. A tablespoon of kewra, or rose water, should also be added. Kunafa syrup needs to have a slight thickness. Turn off the gas when it gets thick and let it cool somewhat. Spread it over the vermicelli after that and thoroughly mix it.
3.
Preparation of the cream:
Take a pan and prepare the kunafa cream (don't turn on the gas yet). Pour about 400 ml, or ½ cup, of milk into it. Next add ¼ cup sugar, 3 tablespoons corn flour, and start on the gas. Cook, stirring constantly. Grate in three Amul cheese cubes and stir when it gets thick. Next, thoroughly stir in ½ tablespoon of fresh cream. Reduce the gas flame now. After that, turn off the gas and add 1 tablespoon of rose or kewda water to it. Incorporate 1 tablespoon of butter and thoroughly blend. The cream is now prepared.
4.
Now prepare the kunafa
Take
a large plate, add half of the roasted vermicelli to it, and equally distribute
it. Take care to maintain a uniform coating of vermicelli. With a bowl's
assistance, you can achieve uniformity in this. Spread a generous layer of hot
cream over it thereafter.
The remaining vermicelli should now be layered over it and carefully pressed. Keep it at room temperature after setting it up. With a knife, make incisions in it once it reaches room temperature. Feel free to add more sugar syrup if you'd like. To prepare, simply create kunafa.
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