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Learn how to make mini kunafa recipe with vermicelli (seviyan) and mozzarella cheese at home. Crispy-crunchy, ghee-soaked vermicelli filled with creamy mozzarella cheese and soaked with sugar syrup.

So if you are looking for a meethi seviyan/sewai recipe for Ramadan/Ramzan, give this a try. It is super easy to make and tastes incredible! This dessert is perfect for iftar or Eid parties! I’m sure all your guests will be very impressed. Happy Eid ul-Fitr Everyone!

Kunafa, kunafe or knafeh is a famous Arabic dessert. Traditionally it is made with kataifi (kadaif, kadayif or kanafeh dough) which is shredded phyllo dough, clotted cream, string cheese, sugar syrup and pistachios. It’s a crunchy, sweet, cheesy dessert.

To make this dessert, the shredded dough is spread onto a pan and stuffed with string cheese, clotted cream or ashta (thickened cream), baked, then drizzled with simple syrup and garnished with pistachios.

But as kataifi is a little difficult to find, I have replaced it with vermicelli or seviyan. Broken it into tiny pieces and tossed with ghee. Added it to a cupcake mould. Instead of stuffing it with string cheese or clotted cream, I have used mozzarella cheese. Baked until they are lightly golden. Drizzled with rose-flavoured sugar syrup. Garnished with pista and rose petals.

Ramadan Series – Episode 10

Watch how to make mini kunafa recipe:

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As you can see it is simple to make, takes very less time and can be the perfect dessert for parties or gatherings. Hope you will give it a try and let me know how it turned out for you.

More Ramadan Recipes!

Prep Time: min | Cook Time: min | Total Time: min

Serves: 6 mini kunafas

Ingredients:

For the Kunafa:

250g vermicelli or seviyan, roasted

½ cup ghee

½ cup mozzarella cheese, grated

4 tbsp pistachio, chopped

2 tbsp dried rose petals

For the Simple Syrup:

½ cup water

1 cup sugar

1 tsp lemon juice

⅛ tsp rose essence

Method:

To make the syrup:

Heat water and sugar in a saucepan over a medium flame or temperature. Bring to a boil.

Cook for a few minutes until the sugar dissolves completely.

Add lemon juice. Cook for 1 minute.

Turn the heat off. Add rose essence. Mix well.

Keep it aside to cool down completely.

To make the mini kunafa:

Preheat the oven to 180 degrees Celsius. Line a cupcake mould with liners.

In a large bowl, break the vermicelli/seviyan into small pieces.

Add ghee and mix well. Make sure all the strands are coated well with the ghee.

Add 1-2 tbsp of the vermicelli mixture to each cupcake mould. Press it down at the bottom and also spread it out to the sides.

Add mozzarella cheese over the vermicelli (1-2 tbsp per mould). Press it down.

Add another spoonful of vermicelli mixture. Press it down again. Fill all the moulds in the same manner.

Bake for 20-30 minutes until slightly golden.

Take the mould out. Drizzle simple syrup over the hot kunafas.

Garnish with chopped pistachios and dried rose petals.

Mini Kunafa is ready to serve!

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