Tuesday, July 29, 2014

Sevaiyan Ka Muzzafar

Sevaiyan Ka Muzzafar

Eid Mubarak to all my dear friends and readers. On this auspicious occasion was planning to make as usual Sheer Khurma  which I had posted the recipe long back but then bumped on a recipe by sanjeev Kapoor and thought of giving it a try...Made it as per the directions and it was a disaster. The vermicelli was not at all cooked ,the syrup was runny with crunchy uncooked vermicelli altogether a complete mess.
  somehow I twisted the recipe and the version I came out was just Yummy, Hope you all will like it too.


Vermicelli (sevaiyan) roasted 1Cup
Sugar 1/2 Cup (Adjust according to your taste)
Ghee 3 Tbs
Khova 1/4 Cup
Fresh thick cream 1/4Cup
Cardamom Powder 1/2Tsp
Almonds Chopped 2Tbs
Pistachios Chopped 1 Tbs
Cashew nuts Chopped 1 Tbs
Kewra water 3-4 drops
A generous pinch of Saffron (kesar) dissolved in 1Tbs of warm milk
a few Silver warq (optional) and chopped nuts To garnish


  •  Preheat oven to 180°C.
  • Make a syrup by cooking sugar and ¼ cup water in a non-stick pan until sugar gets dissolved completely.
  • Heat ghee in pan ,roast the sevaiyan until light brown. Transfer it to a bowl and keep aside.
  • Now on the same ghee fry all  the dry fruits until light brown take off the ghee and keep aside.
  • now add khova on the same pan and sauté for 2-3 minutes until khova changes to light brown in colour and fragrant .Now add roasted sevaiyan continued with cream and sugar syrup and cook until vermicelli is 3/4 rth  done.
  • Add some of the fried nuts ,cardamom powder , kewara water and saffron dissolved in milk and mix gently.Take off the heat.
  • Now grease ramekins with ghee and spread some crushed nuts on the bottom. Pour the sevaiyan mixture equally on the ramekins.
  • Place the ramekins  on the baking tray and bake in the preheated oven for 10-12 minutes.
  • Remove from oven allow it cool for 1-2 minutes and then demould them  on each serving plate.
  • Decorate with silver varq and chopped nuts  and serve .
  • Enjoy!!!!!


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