Sweet Memories - Muzaffar

Muzaffar is a very traditional meetha prepared and served in all muslim festivities in Mysore. It is prepared on slow fire by blending rice, milk , saffron and Khova and has a rich and royal taste.

Muzzaffar

Ingredients

Rice – 150 g

Milk - 2 litres

Sugar – 500g

Condensed milk – half tin or 200 g Khova / Mawa

Saffron – One pinch added to 1 tablespoon warm milk

Rose water ( pure extract ) – few drops

Dry fruits (Almonds, Raisins , Cashew and Pista) – 100 g

Ghee – 2 Tablespoon

Cardamon seeds ( crushed) – 1/2 tsp

Procedure

1.Wash and drain rice. Heat ghee in a thick bottomed pan and saute the rice and cardamom seeds a sweet fragrant aroma is evident.
2.Add 1 litre milk and cook rice on a slow fire until done.
3.Add remaining milk and blend to get a coarse paste ( use an electric handblender or a metal serving spoon to blend by hand)
4.Bring the blended mixture to boil, add sugar.
5.Continue to boil the mixture on a slow fire until sugar is well blended with the milk and rice mixture. Add condensed milk or khova
6.Boil the mixture on a slow fire until well blended ( takes about 5-7 mins on slow fire)
7.Add saffron and rose water and close the pan.
8.In a separate kadai, fry the dry fruits in a table spoon ghee and store separately
Serving

Serve either hot or cold after garnishing with fried dry fruits.