Name: Sewai tarts with Rabḍi recipe by Nida Raheman at BetterButter
Prep time: 75 min
Cook time: 40 min
Total time: 115 min
Yield: 10
Ingredients: Milk 1/2litre; gits Rabḍi mix 1 pack; sewai/ semolina 200g; Butter 50g; condensed milk 150gm; dry coconut powder 50gm; sliced pista for seasoning; Ghee for greasing

ABOUT Sewai tarts with Rabḍi RECIPE

as much as we all like the various fancy desserts made all around the world, nothing can beat the desi hindustani taste and satisfaction.! I bring to you this amazing dessert which obviously looks very fancy but trust me it tastes so good and is so unique that once you serve your guests with it, this dessert will be the star of the evening. you could make the tarts 2-3 days ahead of time and store in a container. It has just the perfect sweetness and there is no need of adding sugar so there's low risk of exccess or less sugar in it. I normally make a lot of the sewai burfi kind of thing and serve. but tried innovating as I knew the sewai could be moulded and set. hope you all try it and love it! enjoy

Ingredients Serving: 10

Milk 1/2litre
gits Rabḍi mix 1 pack
sewai/ semolina 200g
Butter 50g
condensed milk 150gm
dry coconut powder 50gm
sliced pista for seasoning
Ghee for greasing

Instructions

Add the contents of the Gits rabri mix pack in 500 ml lukewarm milk
Stir well and bring to boil on high flame
Simmer the flame after the milk starts boiling
When desired consistency is achieved, turn off the flame and set aside to cool in the fridge
Add the butter in a pan and start frying the sewai
Once fried, add dessicated coconut.
Fry for one minute and add the condensed milk
Grease the tart shells
Add the sewai and press hard to adapt to the mould
Remove it from the mould after 10 minutes and set aside
Add the chilled rabḍi and season with pista

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