Muzzafar
Indulge in the rich, aromatic flavors of Muzzafar, an exquisite South Asian dessert that beautifully blends textures and fragrances. This luxurious dish features golden roasted vermicelli bathed in creamy, saffron-infused milk, sweetened to perfection, and delicately spiced with cardamom. Enhanced with fragrant rose water and garnished with slivers of almonds and pistachios, Muzzafar is a feast for both the eyes and the palate. Perfect as a centerpiece for festive occasions or a comforting treat after dinner, this dessert's silky consistency and subtle floral notes elevate it to something truly special. Serve it warm or chilled to savor a traditional recipe bursting with elegance and tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Vermicelli
- 4 tablespoons Ghee
- 1 liter Milk
- 150 grams Sugar
- 1 teaspoon Cardamom powder
- 1 teaspoon Rose water
- 10 pieces Almonds
- 10 pieces Pistachios
- 10 strands Saffron strands
- 2 tablespoons Water
Instructions
Begin by soaking the saffron strands in 2 tablespoons of warm water to release their color and aroma. Set aside.
In a heavy-bottomed pan, heat 4 tablespoons of ghee over medium heat.
Break the vermicelli into smaller pieces and add them to the pan. Roast the vermicelli in the ghee until golden brown and aromatic, being careful not to burn it. Remove from heat and set aside.
In a separate pot, bring 1 liter of milk to a gentle boil over medium heat. Reduce the heat and allow the milk to simmer, stirring occasionally to prevent it from sticking to the bottom.
Once the milk has reduced slightly (approximately by 20%), add the roasted vermicelli and stir well to combine.
Add the sugar and stir continuously until it dissolves completely. Let the mixture cook for 5-7 minutes or until the vermicelli softens and absorbs the milk.
Stir in the cardamom powder, rose water, and the soaked saffron (along with its liquid) into the pan. Mix well and cook for another 2 minutes.
Meanwhile, blanch the almonds and pistachios to remove their skins. Slice them thinly and set them aside for garnishing.
Transfer the Muzzafar to a serving dish and allow it to cool slightly.
Garnish the Muzzafar with the sliced almonds, pistachios, and additional saffron strands if desired. Serve warm or chilled.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 214.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1379 mg | 106% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
