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

- Indian

Serves

- 1

Cooking Time

-30-35 min

Difficulty

- Medium

Preparation Time

- 20 min

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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

HOW TO PREPARE MUZAAFAR

  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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