𝑴𝒖𝒛𝒂𝒇𝒇𝒂𝒓

As a child I grew up consuming desserts prepared by my mother. She loves making desserts and I love devouring, not much in quantity, as she says, desserts should be eaten in a very small amount. Muzaffar is a quite popular dessert which is prepared during weddings in muslim households. They serve it in paper cup and one need to savour it like you drink a tequila shot. It is a rice pudding in simple terms. Similar to other desserts like Phirni and Zarda. One major ingredient which makes Muzaffar distinct from other desserts is the usage of Chironji, giving it a different texture. I bet you will love to chew chironji while enjoying the dessert. 

Take 1/4kilo rice and cook until it is done. Now take 2 litres of milk in a vessel and add the cooked rice. Cook it further until the rice breaks evenly. Do not mash it. Let it cook on its own. Avoid adding sugar in the beginning as it hardens the rice which is not why we are cooking rice further for. After the rice is cooked, add 1/2kg of sugar ( for your convinience, the vessels which you use to measure rice can be used to measure the sugar), 1tbsp of milkmaid, 50g of khoya ( milk solids) and 2 sticks of cinnamon. Cook until the khoya and sugar dissolves. Let the dessert be of flowy consistency. Now add saffron which was previou

sly soaked in few teaspoons of milk. Turn off the flame. Take another vessel of same size. Add 3 tbsp ghee, few green cardamom pods, 2 tbsp chironji and 2tbsp of almond silvers. Right after frying this, add the dessert into this vessel, give it a stir, add few tsps of rosewater and close the lid. Perfect and simple sweet treat is ready! 

Happy cooking❤️