500 calories, 9 grams fat
If you ever tasted the Seviyan Ka Muzzafar and called it the gourmet version to the Sheer Khurma, then the one Arab world sweetmeat that you should try is the Kunafa. A beloved Middle Eastern sugar-soaked pastry that goes by many names including Knafeh, Kunafa, Kanafe, Kunefe, it’s one of the few delicacies that once marked the Arab trade route from Gaza to Egypt, but now is a rare find outside the tiny coastal enclave of Palestine. And yet, it remains one of the few things that sets the benchmark of a good sweetmeat maker even today.
Kunafa Pastry -150gms
Rub the Kunafa pastry with little ghee and bake in the muffin mould for 180c for 10 to 12 minutes.
Cool down the pastry.
In a platter pour some saffron rabri and place the Kunafa with rasmalai.
Top it up with saffron foam, add some chopped almond and pistachio and garnish with fruits and rose petal.
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
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