Seviyan Custard



  • 1 teaspoon ghee/clarified butter
  • ½ cup vermicelli/semiyan
  • 2 cups (500ml) milk
  • ½ teaspoon cardamom powder
  • 2 tablespoon custard powder, vanilla
  • 4-5 tablespoons milk
  • 12-16 saffron strands
  • ¼ cup (50g) sugar
  • 5-6 almonds roughly chopped
  • 5-6 cashews roughly chopped
  • 1 medium apple, chopped
  • 1 pomegranate
  • 1 banana sliced

Steps In Making

  • In a pan add ghee and when it melts add the vermicelli.
  • Roast the vermicelli on medium flame for around 3 minutes or until it turns golden brown in colour and releases an aromatic smell.
  • In another pan add milk and boil.
  • Now add saffron strands and cardamom powder.
  • Add the roasted vermicelli in the milk and cook for around 8-9 minutes or until the vermicelli is cooked. It will double in size.
  • Add sugar, almonds, cashews and cook till the sugar dissolves completely.
  • Now in a small bowl add custard powder and cold milk and mix till it to forms smooth texture.
  • Add the custard mixture in the milk and cook for another 3-4 minutes. It will start to thicken. Do not over cook. Now let it cool down completely.
  • To assemble in a glass add 1 or 2 tablespoons of pomegranate and banana. Now pour 1 or 2 spoonful of the vermicelli custard followed by chopped apples and pomegranate. Put another layer of custard vermicili.
  • Garnish with almonds and pomegranate.