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Directions

• In a large bowl, take the ghee, add orange colour to it and whisk well till the ghee turns orange. Now add the roasted sewai to the ghee and mix well. Mix till sewai are nicely coated with ghee. Divide the sewai into two equal part and keep it aside.
• Now take a small round or square cake mould of 6 inch. Take one half of the ghee coated sewai and spread on the bottom evenly. With the help of a spatula press the sewai to even the base.
• Now take the ricotta cheese, break it into small crumbs and spread it evenly over the sewai base, covering whole of the sewai base. Take the other half of the ghee coated sewai and spread it over the ricotta cheese layer to cover the cheese layer well. Press with a spatula to get a flat uniform layer. Now it is ready to bake.
• Pre-heat the oven at 180 C for 5 minutes. Place the kunafa pan on a steel rack and bake it for 25-30 minutes at 180 C or till the ricotta cheese melts completely.
• While the kanafe/ kunafa is baking, lets make the sugar syrup. In a sauce pan put the sugar and water, cook till the sugar melts. You have to make a thick sugar syrup. Once the sugar melts, add kewra jal or cardamom powder to the sugar syrup. Keep it aside covered once done.
• When the kunafa/ kanafe gets bakes well, take it out and when it’s hot, it has to be demoulded. To demould, place a flat tray/ plate over the pan and in one go flip it over the plate to release the kunafa from the pan. Lightly pat once or twice to demould. Now generously pour the warm sugar syrup over the baked kunafa/ kanafe. Serve the kanafe/ kunafa hot garnished with chopped pistachios or dry fruits of your choice. ( Traditionally, chopped pistachios are used.)