KUNAFA MODAK

Kunafa is a sweet made with vermicelli in numerous Arabic countries especially during Ramadan. This sugar soaked and tasty recipe will surely give you some sweet cravings. If your mouth is already watering, then check the recipe. This is my take on the traditional kunafa recipe. I have prepared Kunafa modaks for Lord Ganesha with twist in traditional Kunafa recipe. Usually Kunafa is prepared using spun pastry (shredded phyllo pastry) calles Kataifi. If we can’t get kataifi, alternately we can use thin vermicelli.

Preparation time: 15 minutes.
Cooking time: 20 minutes
Makes: 6-8 modaks

Ingredients:
1 cup vermicelli (crushed)
1/2 cup soaked & peeled pistachio
1/2 cup condensed milk
1 tbsp ghee

Method:

1. Soak pistachios in hot water for 1-2 hours then remove their skin. Then blend the pistachios and condensed milk together. I didn’t blend smooth as I like pistachio chunks.
2. Heat ghee in a pan and roast vermicelli till they turn light brown.
3. Further add pistachio mixture into it and cook it untill it turns thick enough to form a mass like texture. Then turn off the heat and let it cool.
4. Once it cools, take the modak mould and grease it. Fill the modak mould tightly with the prepared mixture.
5. Open modak mould carefully and remove it from mould.
6. Our Kunafa modak is ready to offer Lord Ganesha.