Nawabi Parfait Recipe Made with Bambino Vermicelli

Nawabi Semiyaan Recipe, delicately sweetened, beautifully flavored desert fit for any celebration!
Semiyaan or seviyan is Thin Vermicelli used throughout India in a range of snacks (both savory and sweet) and desserts. It cooks easily and is great at absorbing flavors.This Nawabi Parfait is a unique Indian fusion dessert recipe made by layering sweet vermicelli (semiyaan/seviyan) with custard. The Nawabi Semiyaan Parfait recipe is really easy to prepare and is the perfect sweet finish to a weeknight meal or on special occasions.

Methods:

Ingredients:

2 tbsp desi ghee

200g Bambino roasted vermicelli/ seviyan/ semiyaan

2 tbsp dry milk powder

1 bowl of sugar

1 cup of milk

Custard powder

1 cup chopped dry fruits

Method

To an empty pan, add 2 tbsp of desi ghee.

Break the roasted vermicelli or seviyan/semiyaan into tiny pieces and add to the ghee, saute for a while.

Add dry milk powder and sugar to the semiyaan mixture.

To one bowl of room temperature milk, add some custard powder and mix well.

In another pan, bring one cup of milk to a boil and add the custard mixture to the boiling milk.

Make a thick custard and let it come to room temperature.

To plate the Nawabi Seviyan recipe, take a bowl and add in one layer of the semiyaan mixture, top it with a layer of custard, and repeat the vermicelli and custard layers.

Garnish with chopped dry fruits.

Your Nawabi Seviyaan Parfiat is ready to serve.

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