Celebrating National Day Weekend with Middle East most Revered Dessert #Kunafa, but with a Healthy fusion. NO Cream, NO Bake, NO Oil, No Egg, enjoy Jaggery Kunafa

^{Preparation – 15 to 20 mins, Refrigerate – 6 hour or overnight, Makes – 2 small jars}

Ingredients :

1. 200 gms Fhenia or Vermicelli
2. 100 gms Jaggery (as per your taste)
3. Little Water to dissolve Jaggery
4. 1 tsp Skimmed Milk
5. Few strands of Saffron
6. Mousse https://chefshweta.com/bean-curd-mousse/
7. For Garnishing :
   1. 50 gms Chocolate
   2. Colorful Vermicelli
   3. Nuts (Optional, any of your choice)

How to Prepare Jaggery Kunafa :

1. Make a jaggery syrup by adding jiggery & water in a non-stick pan & bring it to boil
2. Cook for 5 to 7 mins at low flame until syrup is sticky & you are able to make a one-string thread
3. Now add milk to remove impurities from the syrup
4. Sieve the syrup to assure no impurities
5. Add saffron & let it cool
6. In a separate bowl crush phenia very gently with your hands to make it smaller in length. Don’t make a powder out it
7. Now add jaggery syrup little by little to crushed phenia & mix well. It should be moist & not soggy/dripping

How to Serve Jaggery Kunafa :

1. Take 2 small silicon mold & 2 glass jars
2. Bite-size Serving :
   1. In a silicon mold add prepared kunafa as 1^st layer
   2. For 2^nd layer add mousse
   3. Cover the top with kunafa making it the 3^rd & final layer
   4. Repeat the same for the remaining silicon bowls. You can create layers if silicon mold is bigger in size
   5. Refrigerate for 4 hours or overnight
   6. Demold & top-up with Nuts & Enjoy
3. Glass Jar Serving :
   1. Freeze glass jars for 15 mins
   2. Melt chocolate in microwave for 40 seconds & stir it well until it becomes a runny paste
   3. Take the jars from refrigerator & coat it’s opening with melted chocolate
   4. Sprinkle colorful vermicelli on it
   5. Place it back to refrigerator for 15 mins allowing it to set
   6. Take out the jars & arrange a thick layer of phenia at the bottom of the jar
   7. Add mousse on it
   8. Add 2^nd layer of phenia & then mousse on it
   9. Repeat the steps until you fill the jar & reach the top
   10. Garnish with Nuts and refrigerate for 6 hours or preferably overnight
   11. Serve it at room temperature & Enjoy Guilt-free