This festival season try your hands on some non traditional dish. Try this – “Nawabi Sevai”
Perfect dish for Eid. Nawabi Sevai is a Crispy and Creamy Vermicelli Dessert. Super easy to make and tastes delicious!
Nawabi Sevai can be made even a day in advance and refrigerated., This can be such a savior on festival days.
I have nothing against sweet, although am not a sweet tooth:)…….however this dessert tends to veer toward the not-so-sweet side of things. And trust me this is what makes it so delicious. Slightly sweetened crispy vermicelli and creamy custard is a killer combination.
In this recipe I have used thin vermicelli for the top and bottom layering. And made slightly thick custard for the filling. I find this super easy and a quick dessert.
So, do give this recipe a try and hope this one becomes one of your family favorite!
Nawabi Sevai
Course: DessertCuisine: IndianDifficulty: Easy10
minutes25
minutes2
Hours“Nawabi Sevai” – Crispy and Creamy Vermicelli Dessert
Ingredients
2 tbsp ghee
200 gms thin vermicelli, crushed
3 tbsp powdered sugar
2 tbsp milk powder
1/2 ltr milk
2 tbsp corn flour
3 tsp custard powder
150 gms condensed milk
nuts for garnishing
Directions
- Melt some ghee on a heated sauce pan. Add the vermicelli and roast till golden brown. This will take about 3-4 minutes. Make sure to keep the heat on low as there are chances that the vermicelli will get burnt.
- Now add the sugar and the milk powder and mix well till both these are well combined with the vermicelli.
- Make the base by putting 3/4th of the vermicelli into a glass container or which ever container you will be making this in. Spread it evenly and slightly press it with a tumbler or a potato masher just to make it firm. Keep this aside
- Now for the filling, heat the milk in a sauce pan.
- Meanwhile mix the corn flour and the custard powder with a little cold milk to make a smooth mixture (let it be slightly runny)
- Once the milk is heated add the custard mixture into the milk and stir continuously to make sure there are no lumps. It makes it easier to use a whisk here. Gradually add in the condensed milk and continue to stir till the the mixture comes to a thick consistency, something like idly batter. (Make sure the heat is at the lowest after adding the custard powder mixture and continue to cook the same way.)
- Turn off the flame and pour this mixture on the vermicelli base.
- Now with the remaining vermicelli make the top layer by spreading it evenly and making sure the entire custard mixture is covered. To spread it evenly you can use a tumbler or a potato masher again and with light hands just spread it all around.
- Garnish with nuts and keep aside to set, for at least 2 hours. You can also refrigerate it. Enjoy it cold or at room temperature.
Notes
- The custard in this recipe is not too sweet, however you can make it sweeter by adding more condensed milk and sugar.
- You could also make sugar syrup and pour over it just before serving.
- Make sure to use only thin vermicelli as the thicker one may not set well and may not be as crispy a the thin ones.
If you make this recipe snap a pic and hashtag it #tinas_kitchendiaries. I’d love to see your creations on Instagram!
