My nani’s Muzaffar Seviyan served with clotted cream

25 minutes


  • 2 tbsp of ghee
  • 80g of pistachio nuts, chopped
  • cardamom seeds, 4-5 (husks discarded)
  • 210g of fine wheat vermicelli, crushed into small pieces
  • 285ml of water, boiling
  • 1/2 tsp saffron, steeped in 1 tbsp boiling water for 5 minutes
  • 60g of caster sugar
  • 2 tbsp of desiccated coconut, optional
  • 1 tbsp of sultanas
  • 1 tbsp of flaked almonds
  • 1 tbsp of pistachio nuts
  • 100g of clotted cream


Heat the ghee in a wok-style pan over medium heat and melt until hot. Add the chopped pistachios and cardamom seeds and stir-fry for 30 seconds. The cardamom should be fragrant and the pistachios very lightly brown. Turn the heat to medium low
Add the crushed vermicelli and stir-fry until evenly light brown - this takes about 3-4 minutes of constant stir-frying. The vermicelli will now smell toasted and the colour should be a medium brown
Add the boiling water to the vermicelli together with the steeped saffron. Mix until combined and cook until the vermicelli is tender and all of the water is absorbed, for about 3-4 minutes
Sprinkle over the caster sugar and stir for 1-2 minutes, until dissolved. Turn the heat off, place in a serving dish and decorate with silver leaf, if using. Serve warm topped with nuts, sultanas, coconut and clotted cream. The base mix (without the cream) will keeps for about 3-4 days covered, in a cool dry place