Seviyan Custard

 

Ingredients

• 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.