This is a semolina and vermicelli dessert perfect for tea-time or after dinner, I learnt it from a young girl who is very interested in cooking and learning. The dessert is similar to an Arabic dessert named Kunafa, but mocks the hardwork that goes into the original, so I have named it Mockunafa.


Print Recipe
Cuisine: Arabian Serves: 10 Cooking Time: 25 minutes


  • 14oz tin condensed milk
  • half cup crushed almonds and pistachios
  • 1 tsp saffron, 1 tsp crushed cardamoms
  • 1 tbs butter plus 2tbs oil
  • half cup semolina
  • half cup desiccated coconut
  • 8-9 ozs pre-roasted very fine vermicelli



Open the condensed milk and place in a small saucepan, heat through once and switch off, DO NOT bring to the boil. Add 1tsp saffron, 1 tsp crushed cardamom and half of the almonds and pistachios, mix well.


Melt butter and oil in a large pan add the Semolina and fry on low heat for 7-10mins, and then turn off the cooker.


Add the desiccated coconut and mix again.


Add half the milk mixture and stir with a wooden spoon, add the vermicelli and the rest of the milk bind together using the wooden spoon or you hands.


Spread into a large flat dish to half inch thickness, pat until flat. Sprinkle the remaining nuts on top and press them into the sticky mixture with your hands. Cut into 2inch squares or diamond shapes with a knife whilst still warm,


Cover with cling film and place dish in the fridge for an hour or on kitchen top overnight.Mock Kunafa fraction


Re-cut when set and remove into serving dish, it can be made in advance and stored in an airtight container in the fridge for up to 3 weeks.

Meal: Desserts