Muzaffar Seviyan Recipe By Chef Ranveer Brar
Living Foodz has recently introduced Northern Flavours Meethi Masti, a show which explores the rich culinary heritage of North India. Here’s an easy dessert recipe from North India by Chef Ranveer Brar.
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Ingredients
- 200 gms vermicelli
- 200 ml pineapple juice
- 100 gms fresh pineapple
- 2 tbsp of sugar
- 100 ml Milk
- 100 ml Sugar syrup
- 100 gms Pineapple
- 4 green cardamom
- 1 tbsp of almond slivers
- 3 tbsp of khoya
- 2 tbsp of ghee
- 3 tbsp of Rabdi
Ingredients
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Instructions
- In a pan, heat 2 tbsp ghee and roast 200 gms vermicelli till light golden brown.
- In a deep pan, reduce 200 ml pineapple juice. Add 100 gms chopped fresh pineapple and 2 tbsp sugar. Cook till pineapple is soft and juice is reduced.
- Add the roasted vermicelli and 100 ml milk to pan and cover pan, shut off flame and let the vermicelli soak all the liquid.
- Cut the remaining 100 gms fresh pineapple in slices and remove the core. Cook the pineapple pieces in 100 ml sugar syrup of 1 thread consistency for 5-7 minutes. Crush 4 crushed green cardamom and add to sugar syrup.
- In a pan, roast 2 tbsp khoya till dry and light brown in color.
- Pour 5-6 tbsp sugar syrup over the vermicelli spreading it around the pan. Add the roasted khoya and 1 tbsp almond slivers and mix with light hand
- In a flat tray, place aluminum foil and put a ring mould over it, place the cooked pineapple slices at bottom. Sprinkle 1 tbsp crumbled khoya over the pineapple slices. Put rest of vermicelli in the mould and finally spread 1 tbsp of rabdi over vermicelli.
- Refrigerate the vermicelli mould for 1 hour.
- Demould the muzaffar with pineapple on top in serving plate. Garnish with rabdi, edible flowers, silver foil and mint sprigs.