Sewai Muzafir (Dry Sweet Sewai)

by Shaheen Ali

One of my most fav mughlai dessert is Sewaiyon ka Muzafir. Muzafir is made with dry rosted thin sewai cokked in sugar syrup and topped with lots of roasted dry fruits. Though on festivals like Eid i mostly cook Sewai ki kheer, but as the relatives n friends keeps us visiting post eid too , muzafir is served in my house. It’s quick and delicious!


While making a muzafir we need to be very careful with the syrup. I learned this recipe from my mom. In Uttar Pradesh the Muzafir is cooked in a slightly different style. They add Khoya n prefer to keep the muzafir too sweet. It’s widely know as Kimami Sewai in UP.

Print Recipe
SEWAI MUZAFIR (Dry Sweet Sewai)
Course dessert
Cuisine mughlai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
  • 1 cup Thin sewai (bareek sewai) - (don't use vermicelli)
  • 1 cup Sugar
  • 2 cups Water
  • 4 tsp butter Clarified (ghee)
  • 1 tbspn Cashew nuts - chopped
  • 1 tbspn Almonds - chopped
  • 1 tbspn Chironjee
  • 1 tbspn Raisins
  • 1/2 tspn Cardamon powder
Course dessert
Cuisine mughlai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
  • 1 cup Thin sewai (bareek sewai) - (don't use vermicelli)
  • 1 cup Sugar
  • 2 cups Water
  • 4 tsp butter Clarified (ghee)
  • 1 tbspn Cashew nuts - chopped
  • 1 tbspn Almonds - chopped
  • 1 tbspn Chironjee
  • 1 tbspn Raisins
  • 1/2 tspn Cardamon powder
Instructions
  1. Heat 1tspn oil in a wok and fry the chopped dry fruits and chironjee till they turn golden in color. Keep raisins separate. Don't fry them. Keep aside the fried dry fruits.
  2. Now put 3 tbsp more ghee in the same wok and heat it. Add the broken sewai and dry roast them nicely till golden in color.
  3. Meanwhile in a separate vessel boil water.
  4. As soon as the water starts boiling add sugar and cardamon powder. Boil till the sugar gets fully dissolved.
  5. Now add the fried dry fruits and raisins in the roasted sewai and mix well.
  6. As soon as the sewai turns golden in color, pour in the sugar syrup gradually by stirring constantly.
  7. Make sure the sewai should form lumps. Cover the lid and simmer the flames. Cook for 2mins till the sewai get soft.
  8. Remove the lid and turn the flame high. Now keep stirring the sewai so that the excess water evaporates and the ghee starts leaving the corners and sewai gets dry.
  9. Garnish with dessicated coconut and finely chopped dry fruits.
  10. Note: U can even add kewda water (few drops)
  11. Serve Hot!!!
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