Seviyan ka Muzaffar Recipe
Create this royal Indian dessert with vermicelli, saffron, and nuts. A creamy, aromatic treat that's perfect for special occasions and festive celebrations.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Pan
- Separate pan
- Stove
- Measuring cup
- Measuring spoon
- Kitchen scale
- Mortar and pestle
- Spoon
- Wooden spoon
- Baking dish
- Oven
- Garnish bowl
- Serving bowl
- Airtight container
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Paper towel
- Mixing bowl
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
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