- firstly, in a pan heat ½ tsp ghee and roast ½ cup vermicelli. roast on low flame until the semiya turns golden brown. keep aside. in a large kadai, heat 4 cup milk and ¼ tsp kesar. stir well and get the milk to a boil. add in roasted semiya and give a good mix. also add ¼ cup sugar and mix well. boil for 10 minutes. in a small bowl take 2 tbsp custard powder and ½ cup milk. mix well making sure there are no lumps. pour in custard slurry and stir continuously. cook until the milk thickens and turns creamy. transfer the custard semiya into a large bowl. cool completely, and refrigerated for 2 hours. for serving, take a tall glass, and add 2 tbsp sabja. to prepare sabja, soak sabja seeds in enough water for 15 minutes. add ¼ cup chilled vermicelli custard. now top with 2 tbsp pomegranate, 5 grapes, 2 tbsp mango and 2 tbsp apple. further, pour in ¼ cup chilled vermicelli custard. top with 2 tbsp nuts and 2 tbsp tutti frutti. finally, garnish with a cherry and enjoy vermicelli custard.
Semiya custard
#myrecipe
By Sai Charan
Feb, 17th
582
Servings
2 persons
Cook Time
15 minutes
Ingredients
13
- 15
Ingredients
- Ghee
- Vermicelli
- Milk
- Saffron
- Sugar
- Custard powder
- Milk
- Sabja seeds
- Pomegranate
- Mango
- Grapes
- Apple
- Nuts
- Tutti fruti
- Cherry
