Sewai Katori is an elegant dessert where crisp vermicelli nests are filled with creamy rabri infused with Rooh Afza and khoya. A delicious blend of textures and flavors, this sweet treat is perfect for special occasions or Iftar platters.

What is Sewai Katori?

It’s a unique take on traditional sewai (vermicelli) desserts—here, the cooked sewai is molded into small cups or katoris, then filled with rich rabri and served chilled.

Main Ingredient of Sewai Katori

• Vermicelli (Sewai)

• Milk

• Khoya

• Condensed Milk

• Rooh Afza

What Is So Special About Sewai Katori?

• A creative twist to traditional Indian desserts

• Crisp outer shell with creamy, floral-flavored filling

• Perfectly portioned for individual servings

• A chilled, refreshing treat ideal for warm days and festive spreads

Quick and Easy Sewai Katori

Cook, mold, fill, and chill—simple steps for an impressive dessert.

How to Make Sewai Katori with Rooh Afza Rabri

Make the Sewai Katori:

1. Heat a little ghee in a pan. Add vermicelli and roast for 2–4 minutes until light golden.

2. Add condensed milk, milk, salt, and cardamom powder (if using).

3. Cook for 3–4 minutes until the milk is absorbed. The sewai should be slightly soft but still hold shape.

4. Take a muffin tray, grease it lightly, and press spoonfuls of the mixture into cup shapes.

5. Chill in the fridge for 2 hours until firm and set.

Prepare the Rabri Filling:

1. In a heavy-bottom pan, bring 1 litre milk to a boil.

2. Add khoya and stir continuously. Cook on low heat for about 10 minutes until it begins to thicken.

3. Add Rooh Afza, a pinch of salt, cardamom powder, and condensed milk to adjust sweetness.

4. Simmer until thick and creamy. Let it cool completely.

Assemble the Dessert:

1. Unmold the chilled Sewai Katoris carefully.

2. Fill each with a spoonful of cooled Rooh Afza Rabri.

3. Garnish with chopped pistachios.

4. Chill again before serving for best texture and flavor.

Meyer Bakemaster 6 Cup Deep Muffin Pan

Expert Tips

• Use a silicone muffin tray for easy unmolding.

• Don’t overcook the sewai; it should remain slightly crisp.

• Rooh Afza adds a unique floral sweetness—adjust to taste.

• You can prep both components a day in advance for convenience.

Recipe Card

Sewai Katori with Rose Rabri

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Category

Dessert

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Calories

250

Sewai Katori with Rooh Afza Rabri is a festive Indian dessert featuring crispy vermicelli cups filled with floral-infused rabri. Easy to prep, serve chilled.

Author:

Parth Kapoor

Ingredients

Sewai Katori:

• 2 cups Vermicelli
• 3 tbsp Condensed Milk
• ½ cup Milk
• 1 tsp Cardamom Powder (optional)
• Pinch of Salt
• Ghee

Rabri Filling:

• 1 litre Milk
• 250 g Khoya
• 1 tbsp Condensed Milk (adjust to taste)
• 2 tbsp Rooh Afza
• 2 tsp Cardamom Powder
• Pinch of Salt
• Pistachios for garnish

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Directions

1. Roast & cook sewai. Shape into muffin cups and chill for 2 hrs.

2. Boil milk, add khoya. Cook with Rooh Afza, cardamom, and condensed milk. Cool.
3. Assemble: Fill katoris with rabri, garnish, and chill again before serving.

Recipe Video

Recipe Note

You can substitute Rooh Afza with rose syrup or saffron milk for a different flavor. Add silver vark or dried rose petals for a luxurious presentation.