Nawabi Sawai

Name: Nawabi Sawai
Cuisine: Indian
Ingredients: 500 gram Lachcha Semai; 1 cup powder sugar; 1 tbs caradmom powder; 2 tbsp ghee; 2 tbsp milk powder; 500 litre milk; 1/2 cup powder sugar; 1/4 cup milk powder; 2 tbsp custard powder; 2 tbsp cornflower; Decoration for chopped pista, badam and saffron

Diksha Singh @cook_17769398

Mumbai

#eid2020

Samai is the favorite sweet food for on the occasions of "EID"festival . Usually there are two varieties of cooked cooking but there are too many variations in Milk Semai and Lachcha Samai. Such a variant is the Nawabi Semai. It is a bit more wormy and tested than the ordinary semester. There is no pairing of this festival on Eid. It's great fun to eat.

500 gramLachcha Semai
1 cuppowder sugar
1 tbscaradmom powder
2 tbspghee
2 tbspmilk powder
For cream
500 litremilk
1/2 cuppowder sugar
1/4 cupmilk powder
2 tbspcustard powder
2 tbspcornflower
Decoration for chopped pista, badam and saffron

Cooking Instructions

1

First we take a karahi, heat add ghee, then fry the laccha semai ghee in lightly.After frying 10 minutes in the well, the color of the color will be changed to light reddish color.
2

Then add the sugar, milk powder abd cardamom powder and mix well.
3

Then put the utensils that you put on the pouch, pile up the samasas by pressing them with the hand and then pressing them equal.Then lighten the remaining one cup with a little reddish color.
4

After that, mix the fresh cream and custard powder, cornflower, condensed milk in the cold milk.
5

Then dense the mixture with the stove.
6

Sprinkle the mixture and grate it into semian pots.
7

Spread the edges of the jars on the sides of the pan, spread it on your shoulders, serve as cold as you like, and enjoy the wonderful "Nawabi Semai"

Reactions

Manisha Ashish Dubey and others reacted

Edit recipe

See report

Add Cooksnap

Niranjana

I didnt use food colour though. I put in some of the natural carrot food colour but didnt give much colour as the artificial one! 😁. I used the other type vermicelli (not lacha semai bcz not much people around here use it)

Share your Cooksnap

Learn more about Cooksnaps

Comments (4)

Aruna Thapar @Arunathapar27

May 24, 2020 22:07

Delicious 👌

Written by

Diksha Singh @cook_17769398

on May 24, 2020 14:44

Mumbai

I want to tell you about one of my favourite work which is cooking. I love to cook homemade meals, because they are healthy, less fattening and nutritious to eat.Cooking to me is also an enjoyable thing to do as well as it being a special hobby.I encourage people to take this opportunity to make healthy cooking a part of their everyday lifestyle.

Rice kheer (rice pudding) Rice kheer (rice pudding)

This dessert is made in all parts of India, particularly on festive occasions, with local variations. It’s very tasty and fulfilling after a good meal.

Surekha Dongargaonkar
Simplest pudding of all time: Phirni Simplest pudding of all time: Phirni

Classic Indian rice pudding, Phirni, banks upon the simplicity of flavours of the handful of ingredients that go into making it. Commonly prepared in Northern India, especially on the festival of Eid, Phirni is a creamy dessert made with ground rice and milk. Traditionally served in shikoras i.e. earthen clay pots, Phirni is flavoured with saffron and/or cardamom and is garnished with dried fruits.

Karan Tripathi (Food Fanatic)
Rajasthani Navratri Special: Ghevar Rajasthani Navratri Special: Ghevar

Ghevar is a traditional sweet of Rajasthan and made specially on festive season. So this Navratri lets celebrate with this authentic traditional Ghevar.

Ridhima
Basanthi sweet Basanthi sweet

#milklove

Jassi Aarif
Kodo millet custard pudding Kodo millet custard pudding

#milklove#goldenapronKodo millet is very easy to digest. It contains high amount of Lecithin and is very helpful for strengthning the nervous system. It also helps in cholesterol reduction.

Bobly Rath
Mohanthal Mohanthal

Week 4On the occasion of the Holi festival, I made a traditional sweet called Mohanthal, which has a grainy texture.

Neeta Bhatt

Translated from Cookpad India
Nanaimo Bar Nanaimo Bar

Being a Nanaimo-ite, I felt the world needed this classic and delicious dessert bar named for my hometown. There are many variations on this dessert but this is the basic, good old-fashioned recipe I know.

Twisstybread
Gulab jamun Gulab jamun

Gulab Jamun is a popular North Indian sweet which is relished by everyone.These are prepared for every party,special occasions and festivals. These sumptuous gulab jamuns are traditionally prepared by khoya and paneer.so today I am making these gulab jamuns from khoya and paneer to get the authentic taste and flavour of gulab jamun.Today I am dedicating this sweet recipe to my mom as I have learnt this recipe from her and to all the women because she is a friend,guide,nurturer and many more there is so many role women play in her life that also with perfection.#happywomensday#wd

Sadaf Jabeen
Strawberries and Cream Ice Cream I Strawberries and Cream Ice Cream I

Those who know me already know that I'm a fan of ice cream🙈🍨 Strawberry is one of my favorites... I miss it so much!! This is a version I tried with a custard base and cooked strawberries... and I really liked it! But I know there are many more out there, and knowing myself, I won't stop until I try them all 😂 Recommendations are welcome!!

poramoralhambre

Translated from Cookpad Mexico
Stir fried vegetable in season 2 Stir fried vegetable in season 2

Another day another vegan recipeThere are variety options for your vegan mealHave fun!!😀

Huynh Mh
Rasmalaai Rasmalaai

#milklove

Jassi Aarif
Delicious Marron Cream with Chestnuts and Milk! Delicious Marron Cream with Chestnuts and Milk!

I learned how to make this more than a decade ago from a friend. Through trial and error, I finally made this easy and delicious marron cream. Before I would put lots of efforts in straining the cream. But these days, there are useful things such as food processor or mixer. It has become a convenient age (bitter smile)It is delicious even when there are some lumps remaining, but the lumps might be caught on the tip of the pastry bags and you might not be able to squeeze out the cream nicely, so I recommend to strain the cream once. Try to decorate it nicely (bitter smile) The cream cannot be kept long, so finish it within 1 to 2 days. Recipe by Naitosan

cookpad.japan