Kunafa With Mango Cream Filling

• For layering & Honey Syrup
• 100 grams Thin vermicelli (Readymade) Or Kaitiafi
• 30 grams Butter (Melted)
• 1 cup Water
• 3-4 tablespoons Sugar
• 3-4 tablespoons Honey
• 3-4 drops Rose water
• 1 tablespoon Lemon juice
• For Filling:
• 1 1/2 cups Full cream milk
• 1 cup Mango Puree (Alfanzo)
• 50 grams Cottage cheese (Paneer)
• 1/4 tablespoon Cornflour
• 1 tablespoon All purpose flour (Maida)
• 2-3 tablespoons Sugar free (You can use the same amount of white sugar)
• 3-4 drops Kewra
• 1/4 cup 1/4 cup dry fruits or more for garnish(Almond + Pistachio roasted in butter)

1. Break the vermicelli with fingers in a large bowl adding butter to it.
2. Now grease 6 muffin moulds, always grease upward (I used silicon mold as its easy to demold).
3. Pre - heat the oven on 200 degrees.
4. Now mix water sugar, honey, rose water and lemon juice and boil for 10-15 mins, till you get a syrup
5. Take a deep sauce panand pour milk into it,
6. Now mix corn flour, custard powder & maida with some cold waterrnMix well till there are no lumps in the mixture
7. Top the remaining vermicelli over the mixture lightly, don't press the vermicelli too much.
8. Now bake for 45-50 mins or till the the top layer of vermicelli becomes golden
9. Now pour the honey syrup and top it with roasted dry fruits, serve the way you want

honey syrup, vermicelli, butter, water, sugar, honey, water, lemon juice, cream milk, mango, cheese, cornflour, flour, sugar, ubc

Taken from food52.com/recipes/71198-kunafa-with-mango-cream-filling (may not work)