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vermicelli custard recipe

Vermicelli Custard Recipe​

Nisha Mittal
Vermicelli custard is a dish made with a combination of custard powder and vermicelli.
5 from 2 votes
Course Dessert, Drinks
Cuisine Indian

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.
Keyword custard, vermicelli custard