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Recipe
Crispy Kunafa Rolls with Saffron & Cardamom Syrup
Vegetarian Recipe

Crispy Kunafa Rolls with Saffron & Cardamom Syrup

Learn to make delightful crispy Kunafa Rolls with a creamy paneer and cream cheese filling, soaked in a fragrant saffron and cardamom syrup. A perfect Indian de

55 min 6 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them
  • 250g kunafa dough (kataifi pastry), thawed
  • 150g unsalted butter, melted
  • 100g cream cheese, softened
  • 100g paneer, crumbled
  • 2 tbsp granulated sugar (for filling)
  • 1/2 tsp green cardamom powder (for filling)
  • 1 cup granulated sugar (for syrup)
  • 1/2 cup water (for syrup)
  • Pinch of saffron strands
  • 1/4 tsp green cardamom powder (for syrup)
  • 2 tbsp chopped pistachios, for garnish

Method / Preparation

Follow step-by-step instructions
  1. First, prepare the sugar syrup. In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes until slightly thickened. Stir in saffron strands and 1/4 tsp cardamom powder. Remove from heat and let it cool completely.
  2. For the filling, in a bowl, combine softened cream cheese, crumbled paneer, 2 tbsp sugar, and 1/2 tsp cardamom powder. Mix well until smooth and thoroughly combined. Set aside.
  3. Preheat your oven to 180 Hold a small handful of kunafa dough and brush generously with melted butter. Place a spoonful of the paneer and cream cheese filling at one end of the dough strip. Fold the sides inward and then roll it up tightly to form a small cigar-shaped roll. Repeat with the remaining dough and filling. Place the finished rolls seam-side down on the prepared baking sheet.
  4. Brush the tops of the assembled kunafa rolls with the remaining melted butter to ensure they become golden and crispy.
  5. Bake for 20-25 minutes, or until the kunafa rolls are golden brown and crispy. Keep an eye on them to prevent burning.
  6. Once out of the oven, immediately pour the cooled saffron and cardamom syrup generously over the hot kunafa rolls. Allow them to soak for at least 5-10 minutes.
  7. Garnish with chopped pistachios before serving warm or at room temperature. These rolls are best enjoyed fresh.
  8. C (350 F) and lightly grease a baking sheet or line with parchment paper.
  9. Prepare the kunafa dough by gently separating the strands. If the strands are very long, you can roughly chop them into shorter, manageable pieces (about 4-6 inches long). Divide the dough into small, equal portions.

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