Thursday 16 August 2012

Muza'aafar with Nuts and Khoya...

It's time for Eid-ul-Fitr goodies and i thought to share this classy reicpe which was always  my darling sweet Mom's speciality

Another delicate and a very rich sweet dish which she used to make very often. I remember I had so many tries to have my hands set on this That’s why I say it’s delicate : ) This was a must on Eid, but also when we had guests Mom used to make it in no time.
It’s fluffy, its ultra tasty and it’s simply deliciousssss : )

150 gr vermicelli (sewiaan)
2 big spoons Ghee( clarified butter)
5-6 green cardamom seeds
½ cup sugar
½ glass water
¾ cup grated, Almond/pistachios/fresh coconut stripes
6-7 saffron threads


1 cup Nido milk powder
2-3 tsp sugar

Make big crumbs mixing the Nido powder with spoon wise water,
it shouldn’t be sticky, just that u can part uneven small pieces of it.
Fry them very fast in hot ghee or oil,
they will puff up as u fry them take them out and lay on a kitchen paper.
I have no specific time to tell its just according to your eye feeling.... get me??

Heat Ghee, throw in cardamom seeds to splutter.
Fry the vermicelli light brown.
Sprinkle few drops of water over it to make it a bit soft.

The reason why i do this is, that while fryingthey start to get very crispy so to avoid that and to keep them soft the few drops of water makes it perfect :)

Make the sugar syrup in a saucepan with 2-3 threads of saffron.
Just give one to two boils.
Pour the syrup over the fried vermicelli and mix thoroughly.
Spread the grated/crushed nuts all over and the rest saffron threads.
Spreads the khoya over all don’t mix!! Cover the lid.
Put it on a low heat they will become fluffy in the steam..

ATTENTION: don’t use a stainless steel pot or pan, as the vermicelli sticks very soon and will become crusty!!! And we want it to be soft and fluffy!!!

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