Take laccha sewai in a bowl and add ghee or butter and a pinch of saffron colour.
With your finger tips mix well so that butter incorporate with sewai well. Keep aside.
In a saucepan add 1/2 cup of full fat milk powder and 1+1/2 cup of water.
Mix and bring to boil. Add condensed milk.
Mix well and then add cream cheese or cream and stir well.
Mix cornflour with 2 tablespoon of milk and add to the milk mixture.
Mix well so that the mixture wo'nt stick to the bottom. Keep flame in medium low heat.
Add 3-4 drops of kewra water.
In the meantime the mixture will be thicken to a saucy consistency.
Add mozzarella cheese at last, mix and remove from heat.
Keep the mixture aside to become cool.
Take a round medium sized baking pie plate or tin and grease with butter.
Place half of the prepared sewai at the bottom of the plate to make a layer.Press with your fingers so that sewai sets tightly at the bottom. Keep sides little up as shown in the picture.
Now make a layer of the milk and cheese mixture (cold).
Sprinkle some crushed assorted nuts over the layer.
Top with the remaining sewai. Spread them carefully over the milk mixture so that there remains no gap.
Bake the kunafa in a preheated oven at 180 degree C for about 30 minutes or until the top becomes nice golden brown. I bake with both the rod of oven on at first. After 15 minutes I off the upper rod and baked with only lower rod on.
In the meantime for sugar syrup take 1/2 cup of sugar and 3/4th cup of water in a pan and bring to boil.
Add 2 drops of kewra water and cook the syrup for 5 minutes to make a thin syrup.
My kunafa is ready after 30 minutes of baking.
Add warm sugar syrup over the hot kunafa. Keep some syrup in a cup for serving.
Garnish kunafa with some crushed nuts, cherries and mint leaf.
Serve warm or at room temperature with sugar syrup at the side.
