Step-by-Step Instructions

1. 1.Prepare Sugar Syrup

   In a saucepan, combine 1 cup sugar, ½ cup water, and a pinch of saffron. Boil for 5 minutes. Add 1 tsp lemon juice and simmer for 2 more minutes. Turn off the flame and add ½ tsp rose water. Let it cool completely.

2. 2.Prepare Kunafa Base

   Take 2 cups of kunafa (penilu) strands in a bowl. Crush the strands with your hands until they are broken into smaller pieces. Add ½ cup of melted ghee or butter to the crushed kunafa and mix thoroughly until all strands are coated.

3. 3.Prepare Creamy Cheese Filling

   In a separate bowl, take 200 ml milk. Add 1 tbsp cornflour and mix well until there are no lumps. Pour this mixture into a non-stick pan over low flame. Add 2 tbsp sugar and 1 cup shredded mozzarella cheese. Whisk continuously until the mixture becomes thick and creamy. Once thick, turn off the flame, add a few drops of vanilla essence, and mix. Let the filling cool down.

4. 4.Layer the Kunafa

   Grease a flat baking pan (or cake baking tray) with butter and line it with butter paper. Take half of the ghee-mixed kunafa strands and spread them evenly in the pan, pressing firmly with your hands to form a compact base layer. Spread the prepared creamy cheese filling evenly over the kunafa base, leaving a small border. Sprinkle some additional shredded cheese and chopped pistachios over the cream filling.

5. 5.Bake the Kunafa

   Cover the filling with the remaining kunafa strands, pressing gently to form the top layer. Bake in a preheated oven at 180°C for 20-25 minutes, or until the kunafa turns golden brown on top and bottom.

6. 6.Final Touches and Serve

   Once baked, carefully remove the kunafa from the oven and transfer it to a serving plate. While still hot, pour the prepared sugar syrup evenly over the entire kunafa, ensuring it soaks in. Garnish with chopped pistachios and dry rose petals. Let it rest for 10 minutes before slicing and serving warm.