Meethi Nawabi Sevaiyan

To make Meethi Nawabi Sevaiyan gluten-free, you can substitute traditional wheat Seviyan with gluten-free vermicelli made from rice or corn. This will ensure that the dessert remains delicious while being suitable for those with gluten sensitivities.

To store leftover Meethi Nawabi Sevaiyan, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to serve, you can reheat it gently on the stove or in the microwave, adding a splash of water or milk to restore moisture.

Meethi Nawabi Sevaiyan pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. You can also serve it alongside a cup of chai or coffee to balance the sweetness of the dessert.

Absolutely! While the recipe calls for mixed nuts, you can customize it by using your favorite nuts such as almonds, cashews, or pistachios. Just make sure to chop them into small pieces for even distribution throughout the dish.

To prepare Meethi Nawabi Sevaiyan, start by frying mixed nuts in desi ghee and setting them aside. Then, roast the Seviyan in the same ghee until golden brown. Add water, cover, and bring it to a boil. Once boiling, add sugar, cover again, and cook on medium to low heat until the Seviyan is fully cooked. Finally, mix in the fried nuts and serve warm.