How to make Sevaiyan Ka Muzzafar -


Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Vermicelli (sevian) (वरमिसेली / सेवियाँ), Sugar (चीनी)

Cuisine : Hyderabadi

Course : Desserts

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Sevaiyan Ka Muzzafar

Sevaiyan Ka Muzzafar Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sevaiyan Ka Muzzafar Recipe

  • Vermicelli (sevian) roasted 1/2 cup

  • Sugar 1/2 cup

  • Ghee 3 tablespoons

  • Melon seeds (magaz) 1 tablespoon

  • Pistachios chopped 1 tablespoon

  • Cashewnuts chopped 1 tablespoon

  • Saffron (kesar) dissolved in 1 tbsp of milk a few

  • Silver warq


Step 1

Preheat oven to 120°C. Cook sugar and ¼ cup water in a non-stick pan to make a syrup. Heat 2 tbsps ghee in another non-stick pan.

Step 2

Break the sevaiyan and add to the pan and sauté lightly. Transfer into a bowl and set aside.

Step 3

Heat remaining ghee in the pan, add melon seeds, pistachios and cashewnuts and sauté them lightly. Remove pan from heat.

Step 4

Lightly crush the sevaiyan and put them into 4 silicon moulds. Pour some sugar syrup over, sprinkle some of the sautéed nuts. Drizzle saffron milk and mix gently.

Step 5

Press lightly with the back of a spoon. Arrange the moulds on a baking tray and bake in the preheated oven for 8 minutes. Remove from oven and demould them – one on each serving plate.

Step 6

Drizzle fresh cream over and decorate with silver varq and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.