As per the name Nawabi Sewai, it is very tasty to eat as well. In it, vermicelli is fried in ghee, dry milk is added and then fried again and separately, custard powder, dry milk and cornflour is added to the milk and it is made thick. Milk rabdi is set in the middle of the vermicelli and it is garnished with dry fruits on top.
Let’s see the Nawabi Sewai recipe –
After the milk boils, reduce the flame of the gas. Put dry milk , custard powder , corn flour and 3 to 4 tablespoons of normal temperature milk in a bowl and make milk rabri. Add sugar as well. Add this paste in the milk while stirring it slowly. After cooking for 7 to 8 minutes, when the milk thickens, turn off the gas and let the milk cool down.
Break the sevai into small pieces by hand. Fry the sevai in desi ghee in a pan or bag for 3 to 4 minutes. Add dry milk and sugar powder and mix. Add half a cup of milk as well and fry while stirring for 4 to 5 minutes.
Collect half of the sevai in a glass bowl with the help of a spoon.
Pour milk rabri over the sevai, then pour half of the remaining sevai over it, let it set well and garnish it with dry fruits of your choice.
Ingredients –
Milk Rabri-
- Milk 1 kg
- Dry milk 50 gms
- Custard powder 3 tablespoons
- Corn flour 2 tsp
- According to Chinese taste
Vermicelli –
- Vermicelli 200 gms
- Dry milk 50 gms
- Powdered sugar as per taste
- Desi ghee 2 tbsp
- Dry Fruit