Shahi Seviyan (Nawabi Seviyan)

bysaltandsoul

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Seviyan and its variations, hold a special reference. Infact there is a story behind it. It is believed that during Eid celebrations, emperor Shah Jahan ordered a special sunset coloured varq (edible coating) to go along with their offering of Seviyan. It was a tradition that continnued tilt e time of emperor Bahadr Shah Zafar who is said to have hand rolled his own Seviyan from soft wheat dough during the fasting days. Since then this dish has travelled around the world.

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Shahi Seviyan (Nawabi Seviyan)

Seviyan is one of the must dessert recipes during the holy month of Eid-ramadan, but can be prepared on other festival too. It is loaded with the goodness of creamy custard, Seviyan and the topping of different type of dry fruits. These Seviyan are very different as seviyan are crunchy and are not cooked in the custard, therefore when you serve in every bite you can taste the creamy custard along with crunchy seviyan and nuttiness of dry fruits. Try to use vanilla flavoured custard powder as it gives best flavour to this dish. Layer it in a long rectangular glass dish, which is easy to layer and set or serve it in small glass bowls or cups.

Ingredients

Vermicelli

  • 2-3 tbs Desi Ghee
  • 2 cups Seviyan crushed, 25 gms
  • 1/2 cup Powdered sugar
  • 1/3 cup Dry milk powder
  • 2 tbs Pista sliced
  • 2 tbs Almonds sliced

Custard

  • 1 litre Full cream milk
  • 1 cup Condensed milk
  • 4 tbs Corn flour
  • 4-5 tbs Custard powder

Method

Vermicelli

  • 1)

    In a Pan, add ghee and let it melt.

  • 2)

    Add Seviyan, mix well and cook on low flame for 4-5 minutes

  • 3)

    Add powdered sugar and milk powder mix well and let it cook on a medium flame for 4-5 minutes.  Keep on stirring it.

  • 4)

    Add dry fruits and mix well.

  • 5)

    Take out 1/3rd seviyan in bowl and tranfer the remaining seviyan in a serving dish and press it gently with the back of katori or glass to set a layer.

Custard

  • 1)

    In a Pan. Add milk and let is come to a boil.

  • 2)

    Once it comes to a boil and condensed milk and keep on stirring it so that it does not stick to the bottom of pan.

  • 3)

    In a small bowl, add corn flour, custard powder, room temperature milk and mix well.

  • 4)

    Now add the dissolved mixture to the hot milk. Add the mixture slowly otherwise lumps will get formed.

  • 5)

    Now, keep on cooking custard on a medium flame until the custard is thick enough.

  • 6)

    Pour hot custard mixture over the assembled seviyan.

  • 7)

    Now spread he balance seviyan over the custard layer, and let it cool down so that it comes to the room temperate before we refrigerate it.

  • 8)

    Garnish with almonds, pistachios, refrigerate and serve chilled.

Notes

Tips for best flavours:-

  1. Seviyan shouldn’t be overcooked as it loses its texture and crunch that it should ideally have.
  2. The sugar content should be balanced as high sugar can take away the flavour of the dish.
  3. Do not add too many nuts to the dish otherwise the taste of dish will change, and as a result the real essence is lost.
  4. Use Bananass seviyan for best flavour.

Enjoy this amazing nawabi Seviyan with your friends and family!

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