HOW ANANAS KA MUZAFFAR BY CHEF RAVINDRA TURNS A SIMPLE PINEAPPLE INTO A ROYAL DESSERT: Part-11.
Saturday, 29/08/2026: Chef Ravindra Rawat brings his culinary expertise and passion for Indian cuisine to the table with Ananas Ka Muzaffar — a royal pineapple dessert layered with saffron, dry fruits and traditional festive flavours. This elegant yet approachable recipe allows home cooks to recreate a gourmet dessert in their own kitchen. Served beautifully with pistachio, rose petals and silver leaf, it can turn an ordinary gathering into a memorable fine-dining experience right at home.
Mango Tart
ANANAS KA MUZAFFAR:
A royal pineapple dessert enriched with saffron, dry fruits and the richness of traditional Indian festive flavours.
INGREDIENTS:
| Ingredient | Quantity |
| Fresh Pineapple Cubes | 2 cups |
| Basmati Rice, soaked for 30 minutes | 1 cup |
| Milk | 4 cups |
| Sugar | ½ cup |
| Ghee | 3 tbsp |
| Cashews | 8–10 |
| Almonds, sliced | 10 |
| Raisins | 1 tbsp |
| Green Cardamoms | 4 |
| Saffron Strands | A Few |
| Khoya (optional) | 2 tbsp |
| Silver Leaf | For garnish |
| Rose Petals | For garnish |
| Pistachio | For garnish |
Ananaas Ka Muzaffar
METHOD:
1. Cook the Rice:
Boil the soaked basmati rice until it is about 90% cooked. Drain well and keep aside.
2. Prepare the Pineapple:
Heat 1 tablespoon of ghee in a pan. Add the pineapple cubes and 1 tablespoon of sugar. Lightly caramelise until the pineapple turns glossy and golden.
3. Prepare the Royal Base:
Heat the remaining ghee in another pan. Add the green cardamom, cashews, almonds and raisins. Pour in the milk and simmer for a few minutes. Add the remaining sugar, saffron and khoya, if using.
Chef Ravindra Rawat
4. Final Cooking:
Add the cooked rice and caramelised pineapple to the milk mixture. Cook on a low flame until slightly thick and aromatic. Do not overcook as the rice grains should remain separate in the traditional royal Muzaffar style.
MODERN PLATING AND GARNISH:
Serve warm in a shallow dessert bowl. Garnish with saffron milk drizzle, pistachio dust, edible flowers, silver leaf, a caramelised pineapple wedge and mint microgreens.
Perfect for royal buffet menus, festive celebrations and modern Indian fine-dining desserts.
THE RECIPE AND PICTURE COURTESY BY: Chef Ravindra Rawat.
A Report by: REFT Today.
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