MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)
Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia. Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan. Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.
Provided by Julia Moskin
Categories pastas, dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Crush cardamom pods with a mortar and pestle or the side of a chef's knife and remove seeds (discard husks).
- Bring 2 cups water to a boil in a small saucepan. Remove 1 tablespoon of boiling water and use it to steep the saffron. Keep remaining water hot.
- Heat the ghee in a wok or large skillet over medium-high. Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute. Reduce heat to medium and add vermicelli. Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
- Reduce heat to medium low and add boiling water and steeped saffron. Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
- Stir in sugar until dissolved and cook 2 minutes more. Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams
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Deb Quagliano
[email protected]This is a great recipe! The Muzaffar seviyan was so easy to make and it turned out so delicious. I love the combination of sweet and savory flavors.
Lynnette Smith
[email protected]I'm not a big fan of cardamom, so I was hesitant to try this recipe. But I'm so glad I did! The cardamom flavor was subtle and not overpowering. The Muzaffar seviyan was delicious and I will definitely be making it again.
Khuzaifa Khan
[email protected]The Muzaffar seviyan was delicious! The cardamom flavor was perfect and the vermicelli was cooked just right. I will definitely be making this again.
Abdul ddamba
[email protected]This recipe was a bit bland for my taste. I think I'll add some more cardamom next time.
Naim Farhan
[email protected]I've made this Muzaffar seviyan several times now and it's always a hit. It's the perfect dessert for a special occasion or a sweet snack.
K IDEA SL
[email protected]This recipe is a keeper! The Muzaffar seviyan was so easy to make and it turned out so delicious. My family loved it.
Derek Harmon
[email protected]The vermicelli was a bit too soft for my liking, but the flavor was still good. I think I'll try cooking it for a shorter amount of time next time.
Eazy Deep
[email protected]This dessert was a hit at our party! Everyone loved the combination of sweet vermicelli and cardamom. I will definitely be making this again.
Francis Boateng
[email protected]Easy to follow recipe. The seviyan turned out delicious and flavorful. I used a mix of almonds and pistachios for the garnish, which added a nice crunch.
Chaima Ch
[email protected]This Muzaffar seviyan is a delightful treat! The vermicelli was cooked perfectly, and the cardamom flavor was subtle yet noticeable. I added a bit of saffron for an extra touch of color and flavor. Overall, this is a great recipe for a special occasi