Kunafa Cups

PREPARATION

1. Place 150 grams vermicelli on a board, chop it in small pieces. Transfer this to a bowl and keep aside.
2. In a separate bowl, add 2 tablespoons corn flour and 2 tablespoons milk and mix well. Keep aside.
3. Heat 1 tablespoon butter in a pan, add chopped vermicelli and roast for 2 - 3 minutes over medium heat.
4. Add 1/4 teaspoon cardamom powder, 50 grams powdered sugar and cook for another 3 - 4 minutes over medium heat. Remove from heat.
5. Boil 500 milliliters milk in a pan, add 50 grams powdered sugar and whisk well.
6. Add 1 teaspoon vanilla extract, 40 grams processed cheese and corn flour mixture. Stir well and cook until the mixture thickens.
7. Remove from heat and let it cool for 10 minutes.
8. In serving cups, add some prepared milk mixture, a layer of roasted vermicelli, another layer of milk mixture, and finish by adding roasted vermicelli along the sides. Refrigerate for 30 minutes.
9. Garnish with pistachios and dry rose petals. 
10. Serve.