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.