Preheat the oven on 200°C. If using microwave, preheat it on convention mode on the same temperature.
Chop the nuts & keep ready ahead.
Take a small bowl & mix about 2 tbsp of melted butter & red food colour. Also better to chop nuts & keep ready ahead.
Grease the baking pan (mine is 6 inches round) with this red coloured butter. Keep aside.
Take 2/3 of vermicelli in a bowl & crush gently.
Pour 2-3 (or as per need) tbsp of milk & 1 tsp (or as per need) softened butter to bring moisture to the vermicelli. Don't add much milk otherwise vermicelli will become soggy.
Mix all preferably with hands so that the entire batch of vermicelli is coated thoroughly and become little moistened. But don't over do.
Now take a greased baking pan, spread the vermicelli & firmly press it on the bottom and up sides.
Make a wall with the vermicelli around the sides of the pan so that the cream will remain confined to the vermicelli & will not flow out during the baking process.
Pack the vermicelli as tightly as possible with the help of potato masher. You can also use the bottom of a cup/katori to pack it tightly.
Mix half of the nuts in the cream & pour in the cream filling and spread with a spatula into an even layer.
Take the rest of the vermicelli & moisten it like you have done earlier in para 6 under the running head.
Scatter this vermicelli over the cream filling & lightly press it.
Transfer the pan to the oven and bake for 20 to 25 minutes, or until the top of the vermicelli turns brown in color.
Remove the kunafa from the oven and immediately pour on the sugar syrup, starting from the edge and moving towards the center, in a circular motion, making sure to cover the entire surface.
You can also reserve some syrup for drizzling over individual servings if desired.
Let the kunafa rest for 15 minutes to allow for the syrup to soak in, then invert on to a serving platter.
Garnish with rest of the nuts. Cut into wedges and serve.