Nawabi Sewai Recipe - A Royal Delight

Introduction:

Nawabi Sewai is a traditional Indian dessert that is a favorite among sweet lovers, especially during festive occasions and celebrations. This royal delicacy is made with vermicelli, milk, and a rich combination of aromatic spices and nuts. Let's dive into the recipe and indulge in the regal flavors of Nawabi Sewai.

Recipe in a Short Video:

Ingredients:

For grinding

• Cashew nuts - 10(17gm)
  
• Almonds - 10(11gm)
  
• Cardamom - 4
  
• Sugar - 25gm
  

For Roasting

• 200g vermicelli (sewai)
  
• Ghee - 2tbspn
  

For Custard Base:

• 420ml full fat milk
  
• Sugar - 90gm
  
• Custard powder - 25gm
  
• Milk for custard mixture - 80ml
  

For Garnish:

• 1/4 cup mixed nuts (almonds, pistachios), chopped

Directions:

Preparing Ground Mixture: 

• In a blender, add the cashew nuts, almonds and cardamom; grind them until fine powder.
• Transfer half of the ground mixture from the blender into a bowl.
• Add the sugar to the other half in the blender, grind them again.

Preparing Vermicelli:

• Heat ghee in a thick pan on medium heat. Add the vermicelli and roast it until it turns golden brown, stirring continuously to prevent burning. This should take about 4-5 minutes.
• Once the vermicelli is nicely roasted, add the ground  mixture (cashew nuts, almonds, cardamom and sugar) into the pan. Stir and saute for another 2 minutes until the sugar from the mixture melts and sticks to the vermicelli.
• Turn off the heat and keep the vermicelli aside.

Preparing Custard Base:

• In a small mixing bowl, add 80ml of milk and custard powder to prepare the custard mixture. Mix them well to avoid forming lumps.
  
• In a separate saucepan, bring the 420ml full fat milk to a boil. Once it comes to a boil, reduce the heat to low and let it simmer for 4-5 minutes, stirring occasionally. This helps to thicken the milk and enhance its flavor.
  
• Add the custard mixture into the simmering milk. Stir well until the custard mixture is mixed well with the milk. 
• In a few seconds, the mixture becomes thick. Continue stirring to avoid burning or lumps.
• Add the separated half (almonds, cashew nuts and cardamom) ground mixture and sugar into the pan. Stir well to infuse the flavors.
•  Turn off the heat after a minute.

Preparing Nawabi Sewai:

• Divide the vermicelli mixture into two halves. Use one half for the lower layer and the other half for the top layer.
• Take any flat bottomed bowl. Spread the first half of the vermicelli mixture evenly into the bowl. Use the back of a small, flat-bottomed bowl to gently press the layer and make it firm.
• Pour the custard base over the vermicelli layer, ensuring it is spread evenly and covers the bottom vermicelli layer completely.
• Spread the second half of the vermicelli mixture on top of the custard mixture.

• Finally, sprinkle the chopped almonds and pistachios on top, distributing them evenly. You can add as much nuts as you want.

• After completing the layering process, the next step is to refrigerate the dessert for 2 hours. This will help the dessert set and enhance its flavors.
• After the 2-hour refrigeration period, the dessert will be ready to be served and enjoyed.

Conclusion:
Nawabi Sewai is a regal and indulgent Indian dessert that showcases the rich culinary heritage of the Mughal era. With its aromatic flavors, silky texture between crunchy vermicelli layers and a perfect balance of sweetness, this delightful sweet dish is sure to captivate your senses. Whether served warm or chilled, Nawabi Sewai is a perfect addition to festive occasions, celebrations, or simply as a comforting treat. Prepare this royal delight and savor the harmonious blend of vermicelli, cardamom, nuts, and the richness of the custard base.