Sevaiyan Ka Muzzafar

Ingredients list for Sevaiyan Ka Muzzafar

• 1/2 cup Vermicelli (sevian) roasted
• 1/2 cup Sugar
• 3 tablespoons Ghee
• 1 tablespoon Melon seeds (magaz)
• 1 tablespoon Pistachios chopped
• 1 tablespoon Cashewnuts chopped
• a few Saffron (kesar) dissolved in 1 tbsp of milk
• Silver warq

Method

1. Preheat oven to 120°C. Cook sugar and ¼ cup water in a non-stick pan to make a syrup. Heat 2 tbsps ghee in another non-stick pan.
2. Break the sevaiyan and add to the pan and sauté lightly. Transfer into a bowl and set aside.
3. Heat remaining ghee in the pan, add melon seeds, pistachios and cashewnuts and sauté them lightly. Remove pan from heat.
4. Lightly crush the sevaiyan and put them into 4 silicon moulds. Pour some sugar syrup over, sprinkle some of the sautéed nuts. Drizzle saffron milk and mix gently.
5. Press lightly with the back of a spoon. Arrange the moulds on a baking tray and bake in the preheated oven for 8 minutes. Remove from oven and demould them – one on each serving plate.
6. Drizzle fresh cream over and decorate with silver varq and serve.

Nutrition Info