Ingredients
**Please use measuring cups and measuring spoons ONLY**
**Kunafa Cream**
- Sugar 3 tbsp
- Corn srarch/corn flour 6 tbsp
- Fine Samolina (bareek sooji) 3 tbsp
- Milk 3 cups
- Vanilla essence 1 tsp
- Rose water 1 tbsp
- Fresh cream (thick) 160 grams packet
**Kunafa Base**
- Phenian 300 grams
- Powdered sugar 2 tbsp
- Desi ghee 4 tbsp
**Sugar syrup/chashni**
- Water 1.5 cups
- Sugar 2 cups
- Lemon juice 1 tbsp
- Rose water 2 tbsp
Preparation
1. Kunafa Cream: In a pot add sugar, corn flour, sooji, milk, vanilla and rose water. Mix and cook on lowest flame until thick. Do not cook kn medium or high flame. If its too thick, add a few tbsp milk and bring to boil.
2. When its ready, add the thick cream and mix. No need to cook more. as soon as the cream is mixed in, turn of the flame. Keep aside.
3. Sugar syrup: In a sauce pan, add sugar water, lemon juice and rose water. Bring to boil and cook on medium flame until the syrup is a little thick (witgout taar) it should not be too thick to make one or two taar (strings). Keep aside.
4. In a mixing bowl, add pheni, powdered sugar and desi ghee. Mix well uaing hands until the pheni breaks down really well.
5. Preheat the oven to 200°C or pateels on low medium low flame if you plan to bake it on stovetop.
6. Take a serving bowl and apply desi ghee. Add half of the pheni to it and press well using a 7. potato masher to form a firm layer.
7. Layer the kunafa cream on the pheni layer.
8. Top with rest of the pheni and level out using a spatula.
9. Oven: Bake in the oven at 200°C using upper and lower rod for 25-30 minutes until the top is golden.
10. Stovetop: Bake in the pateela at medium heat for 20 minutes. Take out when the base is golden. You can easily check the base if you are baking a glass bakeware and not a metal bakeware.
11. Take the kunafa out and pour the sugar syrup on top. No need to put all the syrup, add to your preference only.
12. Garnish with pistatio powder and top with rose buds.
13. Serve warm. Enjoy!