Custard Kunafa Cups

 

          These rich, creamy and yummy Custard Kunafa Cups are just irresistible. Very easy and quick to dish out, they are a perfect Eid, Diwali or a party dessert that people will fall in love with. It is a twist to the traditional Middle Eastern dessert, prepared with custard of any flavor, vermicelli and crushed pistachios. These three main ingredients forms the basis of this amazing dessert. 

          As Kunafa dough was unavailable, I went in for roasted vermicelli. I also added some soaked chia seeds to the prepared custard. However, it is purely optional. So check out for a quick step by step pictorial recipe to prepare this fusion treat. 

• 1 cup roasted thin vermicelli, crushed
• 2 tbsp. butter
• 2 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• 2 cups full cream milk
• 2 tbsp. custard powder (any flavor)
• 2-3 tbsp. sugar
• 2 tbsp. soaked chia seeds
• 2 tbsp. crushed pistachios
• few dry rose petals

          Heat butter in a pan and sauté the crushed vermicelli for a minute. 

          Add the sugar and cardamom powder and mix well. Sprinkle some water and cook, covered for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

          In a small bowl, mix together the custard powder with some milk into a smooth paste.

          Meanwhile, bring the remaining milk and sugar to a boil. Add the custard paste and keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

          To assemble, add some of the cooked vermicelli at the bottom of a cup. Then spoon a generous amount of the custard, followed by more of the vermicelli.

          Garnish with the crushed pistachios and rose petals. Chill to serve. Enjoy as an after meal dessert or as as when desired.

          Heat butter in a pan & sauté the crushed vermicelli for a minute. 

                    Add the sugar and

cardamom powder & mix well. Sprinkle some water & cook, covered, for 1-2 minutes till the vermicelli turns slightly soft. Keep aside to cool.

In a small bowl, mix together the custard powder with some milk into a smooth paste. Meanwhile, bring the remaining milk & sugar to a boil. Add the custard paste & keep stirring continuously till it thickens. Keep aside to cool down. Then add the soaked chia seeds and mix well. 

       To assemble, add some of the cooked vermicelli at the bottom of a cup.

                    Then spoon a generous amount of the custard,

 

                    followed by more of the vermicelli.

                    Garnish with the crushed pistachios

                     and rose petals. Chill to serve. 

              Enjoy as an after meal dessert or as as when desired.