Muzaffar Seviyan (Sweet Vermicelli)

The term vermicelli is generally used to describe the many variations of thin noodles. In the Indian subcontinent, vermicelli is known as seviyan or sevai in Urdu and Hindi. Originating in Italy, the vermicelli made its way into India through trade with the Arab world.

Seviyan is used for making both savory and sweet dishes. Desserts made from seviyan originated in the Mughal courts of Delhi, hence, some of these desserts are rich and traditionally made on Eid festivals, weddings, and special occasions. Last week I made Muzaffar for relatives returning from Umrah.

The seviyan used in Muzaffar are made from maida (finely refined wheat flour). The process of making these thin delicate strands of maida by hand requires hard work. Despite having machine-made seviyan people still cherish the handmade ones.

Ingredients

150 grams of thin roasted seviyan (vermicelli) broken into 2-inch pieces

½ cup ghee (I sometimes use a mix of canola oil and butter instead)

2 cups water

¾ to 1 cup sugar (depending on taste)

½ teaspoon crushed saffron soaked in a tablespoon of warm water

½ cup whole milk

½ cup khoya (unsweetened)

½ cup heavy cream

½ cup raw slivered almonds and pistachios

4 green cardamoms crushed (remove the skin first)

1 tablespoon raw slivered almonds and pistachios for garnish

Measure and keep all ingredients ready.

Preparation

1. Put 2 cups of water in a large wide pot, add sugar, and bring to a boil. Let simmer. (The sugar syrup should not be too thick nor too watery)

2. Separately, put ghee in a wide pan, and keep the heat low. Add seviyan to the pan and cook on low heat, turning the seviyan constantly till they turn evenly brown

3. Now add soaked saffron to the simmering syrup

4. Add seviyan to the syrup and mix well

5. Add crushed cardamom

6. Slowly sprinkle milk (not all at once) on the seviyan, stirring all the time

7. Sprinkle khoya

8. Sprinkle heavy cream and mix well. Cover the pan for 3-4 minutes, and let seviyan simmer on low

9. When the seviyan softens and the mixture dries a little, add slivered almonds and pistachios. Mix well and cover for two minutes, remove from the fire

Garnish with almonds and pistachios and serve on a platter.

Muzaffar simmering on low fire after all ingredients are added (step 8)

Ready to serve

Muzaffar is a unique dish. Muzaffar seviyan should not be overcooked or they will lose their texture and crunch, and become soggy. If undercooked they will be too hard. Put high amounts of sugar and the dish loses its flavor. Too many nuts will change the taste of the Muzaffar. There has to be a perfect balance.