Creamy Layered Vermicelli & Khoya Dessert || Badami Shahi Seviyan

Hello all Bloggers

Hi guys...! How are you all, I hope you all are well.
Today my in this blog I will share with you guys a new recipe.
Last time I shared the recipe of Black & White Pepper Masala Beef, I am happy you all liked my recipe and gave me great feedback.

Today I am going to share with you guys the recipe of Creamy Layered Vermicelli & Khoya Dessert.

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Ingredients

• Brown Vermicelli ( 1 pack )
• Custard Powder ( 3 sp )
• Sweet Cream ( 1 pack )
• Milk Powdered ( 2 sp )
• Milk ( 1 kg )
• Sugar ( 1 cup )
• Ghee ( 1 sp )
• Dry Fruits ( almonds, cashews, pistachio, Cocoonut and raisans )

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Process

Since I have Sundays off from college, I usually make some new recipe on Sundays and share it with you guys.
Today, I am going to share a recipe for a sweet dish with you all.
So, let me quickly tell you how to make this recipe step by step.

First, I took the store-bought brown vermicelli and broke it by hand into small pieces.
As for the dried fruits which included dried coconut, pistachios, cashews, and almonds, I finely chopped them and set them aside on a plate.

Next, I added ghee to a pan; When the ghee became slightly warm, I added the dried fruits and lightly roasted or stir-fried them.

Next, I added the raisins and sautéed them for a few seconds.
After roasting all these dry fruits, I transferred them to a plate.
Then, I added brown vermicelli to the same pan and roasted them.

After lightly roasting the vermicelli, I added the sugar.
Now, we need to continue roasting it gently over low heat until the sugar melts and is absorbed into the vermicelli.

Next, I added milk and cooked it for a while; once the milk had largely absorbed, I added the pre-roasted dry fruits and then let it simmer on low heat for a short time.

So, the sweet vermicelli with dried fruits is ready.

Now it is time to make the pudding; For this, I took some milk in a pot and added sugar and powdered milk to it.
As soon as the milk came to a boil, I added the custard powder and cooked it for a short while; so here, my custard which I’ve referred to as pudding is ready.

Next, I poured the cream into a bowl and beat it; then, I added the sugar and mixed it until the sugar was fully incorporated.

Now that everything is ready, it is time to layer the dessert.
To do this, I first spread a layer of custard at the bottom of a large bowl, followed by a layer of vermicelli, and then a layer of cream.

I repeated this process until the entire mixture was used up.
Finally, I sprinkled some of the remaining nuts on top and placed it in the refrigerator to cool.
So, my sweet dish made with cream (khoya) and nuts is now ready.
Every spoonful feels rich, comforting and wonderfully desi—an elegant homemade treat made with simple ingredients but a truly royal touch.

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Final Look:

This Badami Shahi Seviyan is the kind of dessert that looks as luxurious as it tastes.
Layers of creamy, silky sweetness, delicate vermicelli and rich khoya come together beautifully, while the golden, nutty topping adds the perfect finishing touch.

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I hope you all like my recipe. I will wait for your comments. Now we will meet in the next post with a new recipe. Until then, Good Bye...🤗