Muzaffar is a sweet dish from the rich Awadh region of India. It’s a special dish made during Eid or to celebrate victory as the meaning of Muzaffar is victory. There are different versions of Muzaffar, but the version made with vermicelli or sewai is most popular. It is a very rich dish made with vermicelli fried in pure ghee, soaked with hot milk and served with clotted cream and dry fruits.
I like the original version of Muzaffar but wanted to make some variations in the recipe with my favourite stuff. So I decided to make Muzaffar with homemade paneer or chena and flavour with caramel sauce. I feel so happy as everyone from my family liked this version too much. Hence I am sharing the recipe that is easy to make. Try this amazing sweet or dessert to your next function or even on a nice beautiful weekend. I am sure everyone will love it.
- Serves: 6
- Preparation time: 20 min
- Cooking time: 40 min
- Difficulty level: medium
- 200 vermicelli/Sewai
- 250 g homemade Paneer/Chena
- 1 cup hot full fat Milk
- 3 tablespoon of pure Ghee
- 1/4th cup mixed dry Fruits
- 3 tablespoons of sour Cream
- 2 tablespoon of Milk powder
- 2 tablespoon of powdered Sugar
Ingredient of Caramel sauce
- 1 cup Sugar
- 1 cup cooking Cream or full fat Milk
- 1 teaspoon of Ghee
Heat 1 tablespoon ghee in a non-stick pan and fry the dry fruits to golden brown. I’ve got raisins, sultanas, walnuts and Figs, you can pick dry fruit of your choice.
In that same pan, add 2 more tablespoons of ghee, fry the vermicelli to golden brown. Transfer to a dish.
Add in fried dry fruit fritters. Keep some dry fruit aside for later use.
Heat a cup of milk and pour it into the fried vermicelli. No need to cook at this point. Hot milk will be absorbed by itself.
Now cook 1 cup sugar with 2-3 tablespoons water in a pan for caramel sauce. Do not stir with a spoon or anything, cook untouched until the sugar colour turns to caramel.
When the sugar has become caramel colour, stir in 1 cup of hot milk or cream carefully. Turn off the flame. Mix well with 1 teaspoon ghee. The caramel sauce is ready.
Mix 3 tablespoon of caramel sauce to the vermicelli and mix lightly.
Now take 250 grams of homemade paneer in a blender.
Add in 2 tablespoons powdered sugar and 2 tablespoons powdered milk and blend to a smooth paste.
Mix again with 3 tablespoons sour cream.
Take a round tiffin box and make a layer with cling wrap so that it can be used later to de-mould the Muzaffar.
Spread little ghee-fried dry fruit at the bottom of the tiffin box.
Place a layer of prepared Muzaffar over the dry fruit. Press with a spatula or spoon to set tightly.
Now spread a thick layer of prepared paneer.
Next, sprinkle some dry fruits and 2-3 tablespoons caramel sauce.
Just like this, make vermicelli and paneer layers again. The top layer will be of vermicelli.
Leave the box in the refrigerator for 1 hour with the lid on.
After 1 hour, remove the box from the fridge and carefully de-mould it. The bottom layer will come out on top.
Garnish with a little paneer and mint leaves and serve.
It is really super delicious to taste.