firstly, in a pan heat 3 tbsp butter and roast 300 grams semia.

roast on low flame until it turns crunchy and light golden brown.

turn off the flame, add 1 cup khova and ½ cup powdered sugar.

mix well making sure everything is well combined. keep aside.

firstly, in a large bowl take 4 cup milk.

add ½ cup custard powder, 1 cup condensed milk and mix well.

mix well making sure there are no lumps.

pour the mixture into large kadai and cook on low flame.

keep stirring on a low flame until the mixture thickens.

cook until the mixture turns creamy thick. it thickens once cooled completely.

firstly, in pan transfer half the amount of roasted semiya.

press and level it up, making sure it will be tight.

pour in prepared custard, leaving some gap for semiya to top it up.

now top up with roasted semiya and then roasted nuts (almonds, pistachios and cashews).

cover and refrigerate for 4 hours or until the custard sets completely.

finally, cut the nawabi semiya into pieces and enjoy.