- National Vermicelli : 1 packet
- Ghee (Clarified Butter) : 1 cup
- Milk : 2 cups
- Sugar : 4 tablespoons
- National Vanilla Custard : 2 tablespoons
- Sugar Syrup : 1.5 cup
- Khoya : half cup
- Pistachios (chopped) for garnish : 2 tablespoons
- Almonds (chopped) for garnish : 1 tablespoon
Place National Vermicelli in a large bowl and pour over enough boiling hot water to cover it. Let it sit for 2-3 minutes till it softens. Avoid over-soaking, as it will make vermicelli mushy. Strain well.
In a small frying pan, add 3-4 tbsp ghee. Evenly spread a generous amount of soft vermicelli, which covers the entire surface. Cook vermicelli until golden brown on each side. This may take around 8-10 minutes. Repeat this process till you have enough circles to assemble. Each Kunafa uses two National Vermicelli rounds/circles.
In a sauce pan, bring milk to a boil; add sugar and simmer for a few minutes.
Mix National Vanilla Custard with 4 tbsp of water; pour in the milk while stirring to avoid any lumps. Cook on medium heat till it thickens. Turn the heat off and cool it.
Pour a generous amount of custard in between two layers of the fried vermicelli circles.
Abundantly pour lukewarm sugar syrup on top; let it sit for 10 minutes then press a few times to help it absorb the syrup properly.
Garnish with khoya, pistachios, and almonds.