Muzaafar

Muzaafar is a sweet delicacy similar to phirni or kheer. Chef Ranveer Brar presents Delhi's famous dessert Muzaafar with a pineapple twist. This dessert has a lovely texture and flavour and will leave you asking for more.
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Serves

1

Cooking Time

30-35 Min

Meal Type

sweet

Preparation Time

20 Min

Difficulty

Medium

INGREDIENTS

  • 2 tbsp ghee
  • 200 gms vermicelli
  • 200 ml pineapple juice
  • 100 ml milk
  • 100 pineapple
  • sugar
  • 5 pineapple slices
  • 4 to 5 green cardamom
  • 3 tbsp khoya
  • dry fruits
  • 3 tbsp rabdi

PREPARATION

  1. 1

    Roast vermicelli in ghee till light golden brown.
  2. 2

    In a pan reduce pineapple juice. Add pineapple, Sugar and cook till pineappleis soft.
  3. 3

    Add Roasted vermicelli in reduced pineapple juice. Add milk and shut offf flame.
  4. 4

    Pineapple slices cook in single thread Sugar syrup and add crushed green cardamom.
  5. 5

    Roast khoya till light golden brown color. Pour Sugar syrup over vermicelli.
  6. 6

    Add Roasted khoya, Dry fruits. Place a ring mould on a flate tray and line it with aluminum foil.
  7. 7

    Place cooked Pineapple slices at bottom. Sprinkle khoya and spoon half of the vermicelli followed by rabdi finally rest of vermicelli and rabdi.
  8. 8

    Refrigerate the vermicelli mould for 1 hour.
  9. 9

    Demould muzaafar and garnish with rabdi on top.
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