Step-by-step
1
firstly, in a large bowl take 4 cup milk.
2
add ½ cup custard powder, 1 cup condensed milk and mix well. mix well making sure there are no lumps.
3
pour the mixture into large kadai and cook on low flame. keep stirring on a low flame until the mixture thickens.
4
cook until the mixture turns creamy thick. it thickens once cooled completely.
How to roast semiya
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firstly, in a pan heat 3 tbsp butter and roast 300 grams semia.
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roast on low flame until it turns crunchy and light golden brown.
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turn off the flame, add 1 cup khova and ½ cup powdered sugar.
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mix well making sure everything is well combined. keep aside.
How to layer the nawabi semiya
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firstly, in pan transfer half the amount of roasted semiya.
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press and level it up, making sure it will be tight.
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pour in prepared custard, leaving some gap for semiya to top it up.
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now top up with roasted semiya and then roasted nuts (almonds, pistachios and cashews).
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cover and refrigerate for 4 hours or until the custard sets completely.
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finally, cut the nawabi semiya into pieces and enjoy.
Video
Notes
- firstly, make sure to roast on low flame until the semiya turns crunchy. over roasting makes semiya burn.
- also, if you are not using condensed milk in custard then add ½ cup sugar.
- additionally, you can use any flavour of custard powder to make it flavourful.
- finally, nawabi semiya recipe tastes great when served chilled.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vermicelli-pudding-recipe-nawabi-semai/