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Muzaffar Seviyan Recipe By Chef Ranveer Brar

7 years ago

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Living Foodz has recently introduced Northern Flavours Meethi Masti, a show which explores the rich culinary heritage of North India. Here’s an easy dessert recipe from North India by Chef Ranveer Brar.

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 Muzaffar Seviyan Recipe
Votes: 1
Rating: 5
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Course Desserts
Cuisine Indian
Servings
MetricUS Imperial
Ingredients
Course Desserts
Cuisine Indian
Servings
MetricUS Imperial
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a pan, heat 2 tbsp ghee and roast 200 gms vermicelli till light golden brown.
  2. In a deep pan, reduce 200 ml pineapple juice. Add 100 gms chopped fresh pineapple and 2 tbsp sugar. Cook till pineapple is soft and juice is reduced.
  3. Add the roasted vermicelli and 100 ml milk to pan and cover pan, shut off flame and let the vermicelli soak all the liquid.
  4. Cut the remaining 100 gms fresh pineapple in slices and remove the core. Cook the pineapple pieces in 100 ml sugar syrup of 1 thread consistency for 5-7 minutes. Crush 4 crushed green cardamom and add to sugar syrup.
  5. In a pan, roast 2 tbsp khoya till dry and light brown in color.
  6. Pour 5-6 tbsp sugar syrup over the vermicelli spreading it around the pan. Add the roasted khoya and 1 tbsp almond slivers and mix with light hand
  7. In a flat tray, place aluminum foil and put a ring mould over it, place the cooked pineapple slices at bottom. Sprinkle 1 tbsp crumbled khoya over the pineapple slices. Put rest of vermicelli in the mould and finally spread 1 tbsp of rabdi over vermicelli.
  8. Refrigerate the vermicelli mould for 1 hour.
  9. Demould the muzaffar with pineapple on top in serving plate. Garnish with rabdi, edible flowers, silver foil and mint sprigs.
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