Close Button

Sewai ki Muzaffar

Sewai ki Muzaffar

Cooking Time

Preparation Time : 30

Cook Time : 45

Total Time : 75


Serves 4

  • 200 grams Sewai or Vermicelli

  • 2 1 cup full fat Milk

  • 1/2 cup Condensed Milk

  • 1 cup canned pineapple

  • 1 cup pineapple juice

  • 2 tablespoon Ghee

  • 2 tablespoon khoya

  • 1/4th cup Sugar

  • 1 handful mixed dry fruits

  • 2 green Cardamom


  • 01

    With 2 tablespoon of ghee roast the sewai/vermicelli into golden brown.

  • 02

    Add dry fruits.

  • 03

    Remove from heat and add 1 cup of hot milk to the sewai, cover and keep aside.No need to cook in this stage.

  • 04

    Take 1/2 cup of sugar,1 cup of pineapple juice and pineapple chunks along with the can water of pineapple in a pan.

  • 05

    Cook in medium heat until the syrup becomes 1 string consistency.

  • 06

    Now keep aside some pineapple chunks and add rest to the sewai mixture.Mix well.

  • 07

    For the rabdi cook 2 cups of milk in a pan with cardamom until it becomes half.

  • 08

    Add condensed milk and 1 teaspoon of crushed nuts and mix well. Also add khoya to the rabdi.

  • 09

    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.

  • 10

    Now place some pineapple chunks which we reserved before to the bottom of the bowl.

  • 11

    Put a layer of prepared sewai over the pineapple pieces.

  • 12

    Now make a layer of thick rabdi.

  • 13

    Again make a layer of sewai.

  • 14

    Cover the bowl and keep aside in the room temperature/refrigerator for 1 or 2 hours.

  • 15

    When the muzaffar sets nicely demould it carefully by holding the cling wrap.

  • 16

    Hold a plate on the top and flip the muzaffar top side down.

  • 17

    Gently remove the cling flim.

  • 18

    Now garnish the top as you like and serve at room temperature.



Please Login to comment


Link copied