Seviyan ka Muzaffar Recipe

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Ghee – 1 1/2 cups
Green Cardamoms – 10 to 12, crushed
Cloves – 4 to 6
Fine Vermicelli – 3550 gms
Water – 2 cups
Hot Milk – 3 to 4 cups
Sugar – 700 to 750 gms
Unsweetened Khoya – 200 gms
Saffron – 1/2 tsp, warmed and ground
Kewra Essence – 6 to 8 drops (optional)
Almonds – 20 to 25, cut in slivers and fried lightly in ghee
Pistachios – 20 to 25
Silver Vrak

1. Heat ghee in a pan over medium heat.
2. Stir fry the crushed cardamoms and cloves for a minute or two.
3. Add vermicelli and lower heat.
4. Fry till light brown.
5. Remove the vermicelli to a deep pan.
6. Add milk, a little at a time, and cook on low heat till vermicelli is cooked.
7. Remove from fire.
8. In a separate pan, cook sugar with 2 cups of water to a thick 2 string syrup.
9. Add khoya and saffron. Mix well.
10. Add kewra essence if using.
11. Add vermicelli to the sugar syrup and mix well.
12. Stir gently.
13. Simmer together on low heat for a few minutes till the liquid has dried.
14. Transfer to a baking dish.
15. Bake in a moderate oven for 10 to 12 minutes.
16. Garnish with almonds, pistachios and silver vrak.
17. Serve.

Seviyan ka Muzaffar written by Praveen Kumar average rating 3/5 - 4 user ratings
[Total: 4    Average: 3/5]

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