Nawabi Sevai by @samsweetandspicetreats

38 min
Medium

8 servings

🧈

60 ml

Ghee

🍜

130 g

Vermicelli

🥛

32 g

Milk Powder

🍬

38 g

Icing Sugar

🌿

4 g

Cardamom Powder

🍮

32 g

Custard Powder

🌽

8 g

Cornstarch

💧

120 ml

Water

🥛

830 ml

Milk

🥫

300 g

Condensed Milk

🍮

2 tbsp

Mango Custard Powder

🟧

0.3 g

Orange Food Coloring

🌹

3 g

Rose Petals

🥜

30 g

Nuts

🥥

20 g

Coconut

Preparation Steps

  1. Step 1/14

    Measure all ingredients. Crush 125 g fine vermicelli into small pieces if it is not already finely broken.

    fine vermicelli
    ghee
    milk powder
    icing sugar
    ground cardamom
    custard powder
    cornstarch
    water
    milk
    sweetened condensed milk
    🥄measuring cups
    🥄measuring spoons
    🥣mixing bowl

  2. Step 2/14

    Melt 1/4 cup ghee in a saucepan over low heat. Add the 125 g fine vermicelli.

    ghee
    fine vermicelli
    🥄wooden spoon
    🥄measuring cups

  3. Step 3/14

    Add 4 tablespoons milk powder and 5 tablespoons icing sugar. Stir until the vermicelli is evenly coated.

    milk powder
    icing sugar
    fine vermicelli
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/14

    Stir in 1 teaspoon ground cardamom. Roast the vermicelli mixture over low heat for about 8 minutes until brown and fragrant.

    ground cardamom
    fine vermicelli
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/14

    Whisk 2 tablespoons custard powder and 1 tablespoon cornstarch with 1/2 cup water in a mixing bowl. Whisk until completely smooth.

    custard powder
    cornstarch
    water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/14

    Heat 3 1/2 cups milk in a clean saucepan over medium-low heat until warm. Keep it below a boil.

    milk
    🥄wooden spoon
    🥄measuring cups

  7. Step 7/14

    Slowly whisk the custard slurry into the warm milk. Whisk continuously to prevent lumps.

    custard powder
    cornstarch
    water
    milk
    🥄whisk
    🥄wooden spoon

  8. Step 8/14

    Add 3/4 can sweetened condensed milk and the remaining 1 teaspoon ground cardamom. Cook while whisking until the custard is very thick and lava-like, about 10 to 12 minutes.

    sweetened condensed milk
    ground cardamom
    milk
    🥄whisk
    🥄measuring spoons

  9. Step 9/14

    Optional: whisk 2 tablespoons mango custard powder into the custard for mango flavor. Cook for 1 additional minute until smooth and thick.

    custard powder
    🥄whisk
    🥄measuring spoons

  10. Step 10/14

    Transfer 3 tablespoons of the roasted vermicelli mixture to a separate bowl. Mix in a pinch of orange food coloring powder.

    fine vermicelli
    orange food coloring powder
    🥣mixing bowl
    spoon
    🥄measuring spoons

  11. Step 11/14

    Press the remaining roasted vermicelli mixture firmly into an 8-inch square baking dish. Form an even compact base layer.

    fine vermicelli
    🧁8-inch square baking dish
    🍴spatula

  12. Step 12/14

    Slowly pour the hot cardamom custard over the vermicelli base. Smooth the top with a spatula.

    milk
    custard powder
    cornstarch
    sweetened condensed milk
    ground cardamom
    fine vermicelli
    🧁8-inch square baking dish
    🍴spatula

  13. Step 13/14

    Sprinkle the orange-colored vermicelli evenly over the custard. Refrigerate the dessert for at least 4 hours until fully set.

    fine vermicelli
    orange food coloring powder
    🧁8-inch square baking dish

  14. Step 14/14

    Chop the mixed nuts. Garnish the chilled dessert with mixed nuts, desiccated coconut, and edible rose petals before serving.

    mixed nuts
    desiccated coconut
    edible rose petals
    🔪knife
    🪵cutting board
    🧁8-inch square baking dish

Composition

Ingredients

Types

Dairy, Fat, Sweeteners, Baking, Thickener, Beverages

Ingredients

Ghee, Vermicelli, Milk powder, Icing sugar, Cardamom powder, Custard powder, Cornstarch, Water, Milk, Condensed milk, Mango custard powder, Orange food coloring, Rose petals, Nuts, Coconut

Allergens

Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

510 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 68g, Sugars: 50g, Fat: 22g, Saturated fat: 13g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 1.4mg, Potassium: 430mg, Sodium: 170mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 2mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

8 minutes

Overall

38 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

measuring cups, measuring spoons, mixing bowl, whisk, wooden spoon, spatula, 8-inch square baking dish, knife, cutting board

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Dessert, Sweet course

Occasions

Party, Celebration, Eid, Dinner party, Potluck, Festive meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian, Mughlai

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Crunchy, Set, Silky, Layered

Flavors

Sweet, Milky, Cardamom, Nutty, Floral, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the dessert contains dairy custard), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add rose petals just before serving for best appearance), freezer : 1 month (Freeze in airtight portions,Thaw overnight in the refrigerator,Texture may become less creamy after thawing)