vermicelli pudding recipe | nawabi semai recipe | nawabi sawai dessert

vermicelli pudding recipe | nawabi semai recipe | nawabi sawai dessert with detailed photo and video recipe. perhaps one of the easiest and most creamy vermicelli dessert recipes is made with thin semai noodles and custard milk. it is one of the must dessert recipes during the holy month of eid ramadan, but can also be prepared for various occasions. it is loaded with the goodness of creamy custard, but the topping of different types of dry fruits makes it a very special dessert recipe.

vermicelli pudding recipe | nawabi semai recipe | nawabi sawai dessert with step by step photo and video recipe. vermicelli or semai is the source for various easy and complex dessert recipes in indian cuisine. generally, it is cooked with a combination of milk or mawa/khoya to make a creamy and rich dessert recipe. but then there is this vermicelli pudding recipe or also known as nawabi semai which is prepared by layering vermicelli noodles and custard milk is known for its subtle sweetness.

i have prepared a vermicelli custard recipe previously which is basically an extension of the fruit custard recipe. but this recipe of vermicelli pudding or nawabi sawai is a unique recipe. even though there is significant use of custard milk in this recipe, it is totally different from vermicelli custard. firstly, the vermicelli noodles are crunchy and are not soaked or cooked with custard. therefore, when served you would still feel the crunchiness of thin vermicelli noodles. secondly, the noodles and custard is layered one after the other and then set in the refrigerator. this makes it like a thick cake and even when served it holds its shape. hence, if you assume it is just another type of custard recipe, you should try this recipe once and then judge it.

furthermore, some more additional tips, suggestions and variants to the nawabi semai recipe. firstly, i have specifically used thin and long vermicelli noodles for this recipe. it is easy to manage, roast and layer which should easily hold its shape. yet, if you find it difficult to get it, you may still use the bambino vermicelli. secondly, i have specifically used vanilla flavoured custard powder for this recipe. you can easily find it in your local store or may refer to my previous recipe to prepare custard powder. lastly, i have layered it in a large rectangular glass container, which is easy to layer and set. but, to make it more interesting, you can serve it small glass cup or bowl. it can be tricky to layer but easy to serve as a single portion.

finally, i request you to check my other related dessert recipes collection with this post on nawabi semai recipe. it includes my other related recipes like caramel toffee, fried milk, pineapple halwa, bounty chocolate, deep fried icecream, coconut pudding, orange kulfi, dry fruit kheer, bread kulfi, oreo ice cream. further to these i would also like to add some more related recipe categories like,

• indian sweet recipes
• eggless cakes recipes
• street food recipes

vermicelli pudding video recipe:

recipe card for vermicelli pudding recipe:

how to make nawabi semai with step by step photo:

how to roast semiya:

1. firstly, in a pan heat 3 tbsp butter and roast 300 grams semia.
   
2. roast on low flame until it turns crunchy and light golden brown.
   
3. turn off the flame, add 1 cup khova and ½ cup powdered sugar.
   
4. mix well making sure everything is well combined. keep aside.
   

how to make an eggless custard recipe:

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 layer the nawabi semiya:

1. firstly, in pan transfer half the amount of roasted semiya.
   
2. press and level it up, making sure it will be tight.
   
3. pour in prepared custard, leaving some gap for semiya to top it up.
   
4. now top up with roasted semiya and then roasted nuts (almonds, pistachios and cashews).
   
5. cover and refrigerate for 4 hours or until the custard sets completely.
   
6. finally, cut the nawabi semiya into pieces and enjoy.
   

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.