Sewai Cupswith Custard Apple Rabdi

Sewai Cups

1. 1

   In a pan melt the ghee over medium heat, add the crushed sewai and toast lightly until fragrant, about 2–3 minutes.

2. 2

   Stir in 0.25 tsp cardamom powder and 2 tbsp condensed milk, mixing until the mixture holds together.

3. 3

   While the mixture is still warm, press it firmly into small cup molds or silicone molds to form cups, then set aside to cool.

Custard Apple Rabdi

4. 4

   In a saucepan heat 200 ml milk over medium heat until it begins to simmer.

5. 5

   Add 0.25 tsp cardamom powder, the chopped mixed nuts, and saffron strands; stir well.

6. 6

   Add condensed milk to taste and the custard apple pulp, continue cooking on low heat, stirring frequently, until the mixture thickens to a creamy consistency, about 5–7 minutes.

7. 7

   Remove from heat and let the rabdi cool slightly.

8. 8

   To assemble, fill each sewai cup with the custard apple rabdi.

9. 9

   Garnish with chopped dry fruits and a touch of silver vark before serving.