Seviyan ka Muzaffar is a luxurious vermicelli dessert that blends the goodness of milk, ghee, and premium spices. The name ‘Muzaffar’ hints at its royal origins, and one bite tells you why. I learned this recipe from my grandmother, who made it for special occasions. The aroma of cardamom and saffron filling the kitchen always brings back warm memories of family gatherings.
About the Recipe
This recipe turns simple vermicelli into something extraordinary. The slow cooking process allows the vermicelli to soak up all the wonderful flavors. The combination of milk, ghee, and khoya creates a rich base, while saffron adds a beautiful golden color and distinct flavor. The nuts add a delightful crunch, making every bite special.
Why You’ll Love This Recipe
First-time cooks will appreciate how forgiving this recipe is. The steps are straightforward, and the ingredients work together beautifully. The dish looks stunning when garnished with nuts and silver vrak, making it perfect for parties. The best part? The heavenly aroma that fills your kitchen while cooking will make everyone eager to taste it.
Seviyan ka Muzaffar
Cooking Tips
– Roast the vermicelli on low heat for even browning
– Add milk gradually to avoid lumps
– Check sugar syrup consistency by dropping a little in cold water – it should form a soft ball
– Don’t skip the khoya – it adds richness
– Let the dish cool slightly before adding silver vrak
Serving and Storing Suggestions
Serves 8-10 people. Total prep time: 1 hour
Serve warm or at room temperature in individual bowls. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Similar Recipes
- Traditional Sheer Khurma
- Vermicelli Kheer
- Sweet Semiya Payasam
Nutrient Benefits
Vermicelli provides quick energy. Nuts offer healthy fats and protein. Milk and khoya add calcium and protein. Cardamom aids digestion. Saffron contains antioxidants and may help improve mood. While this is a sweet treat, it’s packed with nutritious ingredients.
Seviyan ka Muzaffar
Ingredients
- 1 1/2 cups Ghee
- 10 to 12 Green Cardamoms (crushed)
- 4 to 6 Cloves
- 3550 gms Fine Vermicelli
- 2 cups Water
- 3 to 4 cups Hot Milk
- 700 to 750 gms Sugar
- 200 gms Unsweetened Khoya
- 1/2 tsp Saffron (warmed and ground)
- 6 to 8 drops Kewra Essence (optional)
- 20 to 25 Almonds (cut in slivers and fried lightly in gheev)
- 20 to 25 Pistachios
- Silver Vrak
Instructions
- Heat ghee in a pan over medium heat.
- Stir fry the crushed cardamoms and cloves for a minute or two.
- Add vermicelli and lower heat.
- Fry till light brown.
- Remove the vermicelli to a deep pan.
- Add milk, a little at a time, and cook on low heat till vermicelli is cooked.
- Remove from fire.
- In a separate pan, cook sugar with 2 cups of water to a thick 2 string syrup.
- Add khoya and saffron. Mix well.
- Add kewra essence if using.
- Add vermicelli to the sugar syrup and mix well.
- Stir gently.
- Simmer together on low heat for a few minutes till the liquid has dried.
- Transfer to a baking dish.
- Bake in a moderate oven for 10 to 12 minutes.
- Garnish with almonds, pistachios and silver vrak.
- Serve.
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Frequently Asked Questions
Can I make this recipe without khoya?
While khoya adds richness, you can substitute it with heavy cream or milk powder. Reduce the milk quantity slightly if using cream. The texture will be different but still delicious.
How do I know when the vermicelli is properly cooked?
The vermicelli should be soft but not mushy. Test a strand – it should be tender and break easily when pressed between your fingers.
Can I make this recipe ahead of time?
Yes. Make it up to 24 hours ahead. Store in the fridge and warm slightly before serving. Add the silver vrak just before serving.
