Chocolate Nawabi Sevai Recipe
Rishita Thalluri
|
1673308800000
Author :Rishita Thalluri
|
Published : 1673308800000
Difficulty:medium
Serves:5
Time:4 hours
Contains egg: No
Ingredients
For the Recipe
- 1 tbsp Custard powder
- 1½ tbsp Cornflour
- ½ tsp Vanila essence
- ⅓ cup Milk powder
- ¼ cup Powder sugar
- 2 cups Milk
- 1 cups Roasted fine vermicilli
- ½ tbsp Chopped pista
- ½ tbsp Chopped almonds
- ⅛ cup Cadbury Cocoa PowderBuy
- 1½ tbsp Ghee
For the Recipe
- 15 g Custard powder
- 22.5 g Cornflour
- 2.5 g Vanila essence
- 75 g Milk powder
- 50 g Powder sugar
- 0.5 lt Milk
- 100 g Roasted fine vermicilli
- 7.5 g Chopped pista
- 7.5 g Chopped almonds
- 25 g Cadbury Cocoa PowderBuy
- 22.5 g Ghee
For the Recipe
- 2 tbsp Custard powder
- 3 tbsp Cornflour
- 1 tsp Vanila essence
- ¾ cup Milk powder
- ½ cup Powder sugar
- 4 cups Milk
- 2 cups Roasted fine vermicilli
- 1 tbsp Chopped pista
- 1 tbsp Chopped almonds
- ¼ cup Cadbury Cocoa PowderBuy
- 3 tbsp Ghee
For the Recipe
- 30 g Custard powder
- 45 g Cornflour
- 5 g Vanila essence
- 150 g Milk powder
- 100 g Powder sugar
- 1 lt Milk
- 200 g Roasted fine vermicilli
- 15 g Chopped pista
- 15 g Chopped almonds
- 50 g Cadbury Cocoa PowderBuy
- 45 g Ghee
For the Recipe
- 3 tbsp Custard powder
- 4½ tbsp Cornflour
- 1½ tsp Vanila essence
- 1⅛ cups Milk powder
- ¾ cup Powder sugar
- 6 cups Milk
- 3 cups Roasted fine vermicilli
- 1½ tbsp Chopped pista
- 1½ tbsp Chopped almonds
- ⅓ cup Cadbury Cocoa PowderBuy
- 4½ tbsp Ghee
For the Recipe
- 45 g Custard powder
- 67.5 g Cornflour
- 7.5 g Vanila essence
- 225 g Milk powder
- 150 g Powder sugar
- 1.5 lt Milk
- 300 g Roasted fine vermicilli
- 22.5 g Chopped pista
- 22.5 g Chopped almonds
- 75 g Cadbury Cocoa PowderBuy
- 67.5 g Ghee
Directions
01
Take roasted vermicelli and crush it with hands.
02
Add milk powder, powdered sugar, ghee, Cadbury cocoa powder, mix well and keep aside.
03
In a bowl, Combine milk, Milk powder, cornflour, custard powder, vanilla essence and whisk well.
04
Heat ghee in a pan, add Vermicelli mixture and cook for 6-7 mins.
05
Heat milk in a pan, add powdered sugar and mix well.
06
Pour the custard mixture and cook until thick.
07
Arrange the vermicelli mixture in a serving dish.
08
Pour the custard mixture, then add another layer of roasted vermicelli.
09
Pour another layer of custard and again roasted vermicelli, refrigerate for 3-4 hours.
10
Garnish with chopped pistas and almonds and serve.