Vermicelli Custard Recipe
Semiya Custard | Sevai Custard Recipe
Vermicelli custard is a dish made with a combination of custard powder, fruits, milk, and vermicelli. Vermicelli custard recipe can easily be prepared in only 15 min.
Vermicelli custard is also known as Sevai Custard or Sevai Custard Falooda.
Generally, vermicelli is used for the preparation of kheer, but I have prepared custard with vermicelli and mixed seasonal fruits.
Custard powder is cornstarch or cornflour with flavouring ingredients added to it.
Youngsters are very fond of vermicelli custard. It can be used as a dessert as it is liked for its creamy and flavoured taste. Vermicelli custard has low calories.
We may add more fruits to make it more colourful. Vermicelli custard is enjoyed in two ways i.e. hot or cold, but I prefer chilled vermicelli custard as chilled vermicelli custard gives an immense taste.
It may be served and enjoyed in any type of family occasion and celebration.
Preparation Time:
5 Minutes
Cooking Time:
10 Minutes
Ingredients
- Milk – 1 Kg
- Milk – ½ cup to make the slurry
- Vermicelli, roasted – ¼ cup
- Vanilla custard powder – 2 teaspoon
- Sugar – 2 tablespoon
- Saffron leaves (Kesar) – ½ teaspoon
- Cardamom powder – ½ teaspoon
- Mix chopped fruits – as per taste
- Cherry or tutti frutti for garnishing
Vermicelli Custard Recipe
Initial Preparation
- If you don’t have roasted vermicelli, then dry roast vermicelli in a pan on medium to low flame.
- Take ½ cup of milk at room temperature and add 2 teaspoons of vanilla custard powder to make the custard milk slurry and mix well to avoid lumps.
- The slurry is ready.
- Keep it aside.
Main Method
- Take a heavy bottom vessel, add 1 kg milk to it and boil it on a high flame.
- Now turn the flame low.
- Add saffron leaves into it.
- Keep stirring the milk so that the milk does not burn.
- Add ¼ cup of roasted vermicelli in it and cook on a medium flame for 4-5 minutes.
- When the vermicelli becomes slightly soft, add sugar to it and turn the flame low.
- Now slowly add custard milk slurry to avoid lumps. Stir continuously to prevent the mixture from sticking to the bottom.
- Switch off the gas after 1-2 boil (when custard starts to thicken gradually)
- Stir again at some intervals till the custard cools down.
- Add cardamom powder.
- Cover the vessel with plastic wrap or cling film to prevent a thick layer of custard.
- Keep the custard in the refrigerator for at least 2 hours.
- Serve with pomegranate seeds, chopped banana, chopped grapes, chopped mango, chopped apple, or chopped dry fruits as per your taste and choice.
- Garnish your vermicelli custard with a cherry or tutti frutti.
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Vermicelli Custard Recipe Tips
- Always use a heavy bottom pan/vessel for making custard.
- Adding custard powder to the milk at room temperature prevents lumps.
- If custard becomes thicker on cooling, add cold milk to it to get the required consistency.
- Vermicelli custard may also be used without adding fruits.
- Saffron leaves (kesar) enhances its taste.
- You can also add dry fruits to the vermicelli custard.
- You can use any vermicelli (maida or suji).
- Covering the vessel with plastic wrap or cling film prevents the custard from getting a thicker layer on the top.
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Vermicelli Custard Recipe
Vermicelli custard is a dish made with a combination of custard powder and vermicelli.
Ingredients
- 1 Kg Milk
- ½ cup Milk to make the slurry
- ¼ cup Vermicelli, roasted
- 2 teaspoon Vanilla custard powder
- 2 tablespoon Sugar
- ½ teaspoon Saffron leaves (Kesar)
- ½ teaspoon Cardamom powder
- Mix chopped fruits - as per taste
- Cherry or tutti frutti for garnishing
Instructions
Initial Preparation
- If you don’t have roasted vermicelli, then dry roast vermicelli in a pan on medium to low flame.
- Take ½ cup of milk at room temperature and add 2 teaspoons of vanilla custard powder to make the custard milk slurry and mix well to avoid lumps.
- Slurry is ready. Keep it aside.
Main Method
- Take a heavy bottom vessel, add 1 kg milk to it and boil it on a high flame.Now turn the flame low.
- Add saffron leaves into it.Keep stirring the milk so that the milk does not burn.
- Add ¼ cup of roasted vermicelli in it and cook on a medium flame for 4-5 minutes.
- When the vermicelli becomes slightly soft, add sugar to it and turn the flame low.
- Now slowly add custard milk slurry to avoid lumps. Stir continuously to prevent the mixture from sticking to the bottom.
- Switch off the gas after 1-2 boil (when custard starts to thicken gradually)
- Stir again at some intervals till the custard cools down.Add cardamom powder.
- Cover the vessel with plastic wrap or cling film to prevent a thick layer of custard.Keep the custard in the refrigerator for at least 2 hours.
- Serve with pomegranate seeds, chopped banana, chopped grapes, chopped mango, chopped apple, or chopped dry fruits as per your taste and choice.
- Garnish with a cherry or tutti frutti.
Nice serving!! 😋
Thanks!!
Tried preparing this recipe..it was very easy to prepare and tasted awesome..thanks for sharing this wonderful recipe..