Homemade Dubai Kunafa Chocolate 🍫 in Telugu

Here's a Dubai-style Kunafa Chocolate Recipe featuring roasted pistachios, vermicelli, and three types of chocolate for decoration:

Dubai Kunafa Chocolate with Roasted Pistachio

Ingredients:

Unsalted butter – 3 tbsp

Vermicelli (broken) – 1.5 cups

Condensed milk – 1 can (about 400g)

Pistachios (shelled, unsalted) – ½ cup

Dark chocolate compound – 100g

Milk chocolate compound – 100g

White chocolate compound – 50g

Ghee – 2 tbsp (for roasting)

Instructions:

1. Roast the Vermicelli and Pistachios:

Heat a large pan and add 2 tbsp ghee.

Add broken vermicelli and roast on medium-low heat until golden brown.

Once vermicelli is nearly done, add pistachios to the same pan and roast for another 2–3 minutes until lightly toasted and aromatic.

Set aside the roasted mix.
2. Prepare the Kunafa Base:

In the same pan (or another if preferred), add 3 tbsp unsalted butter.

Add the roasted vermicelli and pistachio mix and stir to coat well in the butter.

Pour in 1 can of condensed milk and stir continuously on low heat until the mixture thickens and holds together slightly (about 4–5 minutes).

Turn off the heat and allow it to cool for a couple of minutes.
3. Shape and Set:

Line a mold or tray with parchment paper or lightly grease it.

Press the kunafa mixture firmly into the mold to form a smooth, flat layer.

Chill in the fridge for 20–30 minutes to help it set.
4. Chocolate Decoration:

Melt dark, milk, and white chocolate separately using a double boiler or microwave.

Once the kunafa is set, demold it and place on a serving plate.

Drizzle or decorate with all three melted chocolates in your preferred pattern – stripes, swirls, or abstract.
5. Garnish (Optional):

Sprinkle some extra chopped roasted pistachios on top for crunch and color.
Serving Tip:

Chill slightly before slicing. Best enjoyed cold or at room temperature as a fusion dessert.

Would you like a visual recipe card or photo to go with this?

Видео Homemade Dubai Kunafa Chocolate 🍫 in Telugu канала Sumii Talks