Vermicelli Custard Recipe
Ingredients
For Vermicelli Custard
1) Ghee – 1–2 tablespoons (or butter)
2) Vermicelli – ½ cup
3) Milk – 1 liter (keep 1 cup aside)
4) Milk powder – 4 tablespoons
5) Vanilla custard powder – 2 tablespoons (or cornflour)
6) Sugar – ½ cup (adjust to taste)
7) Cardamom powder – ½ teaspoon (optional)
For Assembly and Garnish
8) Sabja seeds (basil seeds) – 1 tablespoon
9) Water – ½–¾ cup (for soaking sabja seeds)
10) Rooh Afza syrup – 1–2 teaspoons (optional)
11) Apple – 1 small (chopped)
12) Grapes – a handful (black or green, halved)
13) Pomegranate seeds – a handful
14) Almonds – 6–8 (sliced)
15) Cashews – 6–8 (sliced)
16) Pistachios – 6–8 (sliced)
17) Tutti-frutti – 1–2 tablespoons (any color)
Let’s Start Recipe
Today we will make a **very delicious and easy Vermicelli Custard recipe**. It looks amazing, but the taste is even better. This dessert is perfect for any gathering or party. It is simple to prepare and requires very few ingredients. Try it once, and you will surely love it. If you enjoy this recipe, please like, share and comment to the post.
Step 1: Roasting Vermicelli
Place a pan on the stove. Add **1–2 tablespoons ghee**. You can also use butter if you prefer.Next, add **½ cup thick and unroasted sevai (vermicelli)**. Roast it on **low flame**, stirring continuously, until it turns golden brown.This takes about **3–4 minutes**. If you already have roasted sevai, you can skip this step.
Step 2: Adding Milk
Now add **4 cups milk** to the roasted sevai. Keep aside **1 cup milk** for later use. In total, you will need **1 liter of milk**.Increase the flame to medium-high and stir well until the milk begins to boil.
Step 3: Preparing the Custard Mix
In a bowl, take the **1 cup milk** you saved earlier. Make sure it is at **room temperature**.Add **4 tablespoons milk powder** (do not use dairy whitener) and **2 tablespoons vanilla custard powder**.
Mix well until smooth. Ensure there are no lumps. If you don’t have custard powder, you can use cornflour as an alternative.
Step 4: Cooking the Vermicelli Custard
Once the milk in the pan comes to a boil, slowly add the prepared custard mixture. Stir continuously while adding.
The milk will start thickening immediately. Continue stirring and cook until it becomes slightly thick.Lower the flame and cook for **8–10 minutes**. During this time, the sevai will soften and the custard will thicken.
Stir from time to time so that it doesn’t stick to the bottom.
Step 5: Adding Sugar and Flavor
After about **10 minutes**, check. The sevai should be soft, and the custard thick.At this point, add **½ cup sugar**. Stir until fully dissolved. Adjust sugar according to your taste.
Now add **½ teaspoon cardamom powder** for flavor. You may skip it if you don’t prefer cardamom.Cook for another 2–3 minutes, then switch off the flame. Let the mixture cool to room temperature.
Refrigerate it for **30 minutes** to make it more thick and creamy.
Step 6: Preparing Sabja (Basil Seeds)
In a small bowl, take **1 tablespoon sabja seeds**. Add **½–¾ cup water** and soak them. Within a few minutes, they will swell up and double in size.
Step 7: Assembling the Vermicelli Custard
After refrigeration, the sevai custard will be chilled and creamy.In a serving glass, first add **1 tablespoon soaked sabja seeds**. Add a little **Rooh Afza** syrup for flavor (optional).
Now add **3–4 tablespoons sevai custard**.Top with chopped seasonal fruits such as apples, grapes, and pomegranate seeds. These make it colorful and fresh.
Add another layer of sevai custard on top. Garnish with almonds, cashews, pistachios, and a little tutti-frutti.
Step 8: Serving
Your **Vermicelli Custard dessert** is ready to serve. It looks beautiful, tastes amazing, and is very easy to prepare.
Tip
Try this simple recipe at home. If you like it, please like the post and comment to the post.Share your feedback in the comments.
Thank You….♥️