With 2 tablespoon of ghee roast the sewai/vermicelli into golden brown.
Add dry fruits.
Remove from heat and add 1 cup of hot milk to the sewai, cover and keep aside.No need to cook in this stage.
Take 1/2 cup of sugar,1 cup of pineapple juice and pineapple chunks along with the can water of pineapple in a pan.
Cook in medium heat until the syrup becomes 1 string consistency.
Now keep aside some pineapple chunks and add rest to the sewai mixture.Mix well.
For the rabdi cook 2 cups of milk in a pan with cardamom until it becomes half.
Add condensed milk and 1 teaspoon of crushed nuts and mix well. Also add khoya to the rabdi.
Now for the assembling take a round bowl or cake tin and line it with cling wrap so that later we can easily demould the muzaffar.
Now place some pineapple chunks which we reserved before to the bottom of the bowl.
Put a layer of prepared sewai over the pineapple pieces.
Now make a layer of thick rabdi.
Again make a layer of sewai.
Cover the bowl and keep aside in the room temperature/refrigerator for 1 or 2 hours.
When the muzaffar sets nicely demould it carefully by holding the cling wrap.
Hold a plate on the top and flip the muzaffar top side down.
Gently remove the cling flim.
Now garnish the top as you like and serve at room temperature.
