Taste Muzzafar at The Ashok, ITDC

Muzzaffar

Ingredients:

Golden Sewain – 200gm

Ghee – 60gm

Sugar – 250gm

Lemon – 1 no

Milk – 30ml

Gulab Jal – few drops

Kewra – few drops

Preparation:

1. Break the sewain into 1.5 inch long pieces. In a large flat bottomed pan dry roast till crisp and lightly coloured. Remove and reserve.

2. In a pot add sugar, water, milk and lemon juice. Bring to a boil and then reduce the flame and cook for 20 minutes on simmer. Remove and discard the scum which comes to the top. Remove, strain and reserve.

3. Heat some water and bring to a boil, remove and add the saffron soaked in luke warm milk. Place the roasted sewain in a muslin cloth and dip in this water 2-3 times, check to see it becomes soft.

4. Remove on a work table and separate with forks to ensure they to not stick in clumps. Sprinkle melted ghee, strain the saffron from water and mix evenly into the sewain with fork.

5. Add the sewain to the pot containing the sugar syrup, gulab jal and kewra and bring to a boil.

6. Seal the pot with foil and place a lid on top and place a few live coal pieces on top. Cook on dum for approximately 15 minutes.

7. Remove the lid and foil and transfer to the serving dish.

8. Garnish with grated khoya, sultanas, cashew nuts and almond flakes.

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