Delhi's famous dessert Muzafaar presented with a pineapple twist.
Muzaafar Recipe by Chef Ranveer Brar

- Indian


- 1

Cooking Time

-30-35 Min


- Medium

Preparation Time

- 20 Min


  • 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


  1. 1

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

    In a pan reduce pineapple juice.
  3. 3

    Add pineapple, Sugar and cook till pineappleis soft.
  4. 4

    Add Roasted vermicelli in reduced pineapple juice.
  5. 5

    Add milk and shut offf flame.
  6. 6

    Pineapple slices cook in single thread Sugar syrup and add crushed green cardamom.
  7. 7

    Roast khoya till light golden brown color.
  8. 8

    Pour Sugar syrup over vermicelli.
  9. 9

    Add Roasted khoya, Dry fruits.
  10. 10

    Place a ring mould on a flate tray and line it with aluminum foil.
  11. 11

    Place cooked Pineapple slices at bottom.
  12. 12

    Sprinkle khoya and spoon half of the vermicelli followed by rabdi finally rest of vermicelli and rabdi.
  13. 13

    Refrigerate the vermicelli mould for 1 hour.
  14. 14

    Demould muzaafar and garnish with rabdi on top.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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