sevai katori recipe

 

🥣 Ingredients

For Kators (Sevai Bowls)

• 100 g roasted/sewai/vermicelli

• 2 tbsp ghee (clarified butter)

• 2–3 tbsp sweetened condensed milk

For Rabri

• 1 litre full‑cream milk

• 200 ml condensed milk

• ¼ tsp cardamom (elaichi) powder

• 2 tbsp chopped dry fruits (cashews, almonds, raisins; optional)

• 1 tbsp bread crumbs or milk powder (for thickening) – optional

Variations add saffron strands or fruit like mango or sitaphal (custard apple) 

---

🔪 Method

Step 1: Make the Sevai Bowls

1. Heat ghee in a pan, roast the vermicelli until golden .

2. Add 2–3 tbsp condensed milk and stir till it becomes sticky and soft, but still holds shape .

3. While warm, press the mixture into small bowl molds lined with cling film, shaping into cups. Chill 1 hr to set 

Step 2: Prepare the Rabri

1. Bring milk to a boil, reduce heat, and simmer until thickened.

2. Stir in condensed milk, cardamom powder, and dry fruits. Add bread crumbs or milk powder to accelerate thickening if desired

3. Cook until creamy and thick, then let it cool.

Step 3: Assemble & Serve

• Gently unmold katori from bowls.

• Spoon 2 tbsp or more of rabri into each bowl.

• Garnish with chopped nuts, saffron, or fruit bits.

• Serve warm or chilled per preference 

---

💡 Tips & Variations

• Don’t overcook sevai; crispness is key to holding shape.

• Sweetness levels can be adjusted by using more or less condensed milk.

• Customize rabri with saffron, pistachio, rose petals, or fruit like sitaphal for a festive twist 

• For a lighter version, skip condensed milk and add sugar gradually.

---