Nawabi Seviyan
Description
Nawabi Seviyan is also known as custard vermicelli. It has a crunchy vermicelli layer with a creamy custard layer, topped with sliced nuts. It’s a simple and quick dessert, perfect for Eid celebrations and other special occasions.
Ingredients:
- 150 grams Vermicelli (thin)
- 3 tablespoons Clarified butter (ghee)
- 3 tablespoons Powdered sugar
- 3 tablespoons Milk powder
- 4 cups Milk (divided)
- 3/4 cups Sugar
- 1/3 cup Milk powder
- 2 tablespoons Cornflour
- 3 tablespoons Vanilla custard powder
- Sliced almonds (as required)
Vermicelli layer:
Custard layer:
Topping:
Instructions:
- Vermicelli layer:
- Crush vermicelli with your hands. In a pan add clarified butter and crushed vermicelli.
- Roast until it becomes crispy and light golden brown over a low flame.
- Then add powder sugar and powder milk.
- Mix thoroughly to ensure that everything is well integrated. Turn off the flame and set it aside.
*Keep the flame low and don't over roast the vermicelli or it will burn. - Custard:
- In a bowl add half a cup of milk, custard powder, and cornflour. Mix until a thick paste is formed and no lumps remain. Keep it aside.
- Place the milk in a heavy-bottomed skillet or saucepan. Bring the milk to low heat or a gentle simmer.
- Add sugar and stir until sugar is dissolved.
- Then add milk powder and stir.
- Lastly, add custard paste in small portions and whisk continually to avoid any lumps. Cook for 5-6 minutes on low flame until the custard thickens.
*Adjust the amount of sugar accordingly. - Assembling:
- In a dish spread roasted vermicelli and press evenly with a spoon or spatula.
- Then pour prepared custard.
- Top with some more roasted vermicelli and sliced almonds.
- Refrigerate for 3-4 hours before serving.
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