In the days leading up to Eid, we join Sadaf Hussain, food writer, chef, author and culinary researcher along with whom, we set out to explore the by-lanes of Shahjahanabad to unravel the layers of our shared cultures and histories that shape the cuisine of our beloved city.

In his exploration, Sadaf speaks in depth about the influence of dried fruits, nuts, and spices in Indian and particularly Awadhi cuisine bringing us to Sevaiyo ka Muzaffir - a quintessential, South Asian staple in Eid. Hailing from the rich Awadh region, this sweet dish borrows its name from Muzaffir or 'victory' and is cooked particularly during Eid Al Fitr which is also knows as the meethi Eid. Find the recipe below: 

Ingredients:

-Ghee 8-10 Cup
-Sawaiyan (Vermicelli)
-Water as required
-Khoya 150 gms   
-Milk 150gms
-Cardamom powder 1/2 tsp
-Cane sugar 1/2 cup
-Desiccated coconut
-Pista sliced 2 tbs
-Almond blanched & sliced 2 tbs
-Bruijn Saffron  

Prepare the sugar syrup by mixing water, cane sugar, cardamom powder and a few strands of Bruijn Saffron.  
Add that much water till the sugar sinks. Once the sugar dissolves remove from flame & keep aside.
Heat ghee in a pan. Add the sevaiya & fry till brown. Remove the sevaiyan & keep aside.
In the same ghee, fry the khoya till brown.
Add the nuts and fry for a minute. Remove from flame. Now mix the fried sevaiyan to the khoya & nut mix.
Add in the milk and mix well.
Now add the sugar syrup and cover to cook on a lowest flame for about 10 to 15 minutes or till all the syrup and milk has dried up.
Garnish with almond flakes, khoya and serve warm. Happy eating!

Buy our saffron here.