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Creamy Nawabi Semai Recipe Anyone Can Make

Updated: May 19, 2022

10 quick easy steps to making a delicious mouth watering dessert!


2 tbsp ghee

1 tbsp raisins

1½ tbsp pistachio

1½ tbsp almonds

200 gm lachcha semai (fine vermicelli)

4 tbsp sugar

4 tbsp milk powder (2x)

3 cups of milk

½ cup condensed milk

½ cup custard powder + ½ cup milk


1. Firstly, in a pan, put in ghee, raisins, pistachios and almonds - stir, and toast until light brown.

2. Use a spatula to take out the toasted mixture, and place it onto a plate on the side.

3. In the same pan, add in the lachcha semai, sugar, and milk powder; stir the 3 ingredients together thoroughly and let it fry until light brown, then let it cool.

4. Put the semai into a dish (it is ready to be used later).

4. In a different pan, pour in 3 cups of milk and stir continuously so that it reduces to half of its original quantity.

5. After that, add in milk powder, followed by condensed milk - use a spatula to mix everything together well, and continuously.

6. In a separate small jug, put custard powder in with milk, mix together, then put it into the bigger milk pan - mix and cook until it thickens.

7. Next, get the semai dish and pour the milk custard mixture on top of the semai - sprinkle semai on top of the custard too.

8. Then, sprinkle the previously toasted raisins, pistachios and almonds on top.

9. Place the bowl/dish in the refrigerator - let it refrigerate overnight.

10. Your mouth watering creamy nawabi semai is now ready to be served!


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