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.

Ingredients

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


Directions

•  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!!!!!