How to make the eggless custard
1
firstly, in a large bowl take ¾ cup custard powder, ½ cup sugar, and 3 cup milk.
2
whisk and mix well until sugar melts and cornflour is well combined without any lumps.
3
transfer the custard mixture into large kadai.
4
stir continuously, and cook on medium flame.
5
keep cooking until the mixture thickens and starts to turn glossy.
6
once the mixture turns to paste consistency, transfer the mixture to a tray.
7
make sure to line the tray with baking paper to prevent it from sticking.
8
level up uniformly, and refrigerate for 2 hours or until it sets completely.
9
after 2 hours, the custard has set well and is ready to cut into pieces. keep aside.
How to make and fry the milk custard
1
in a bowl take ½ cup maida, ¼ cup cornflour, and prepare a smooth slurry.
2
dip the custard cube into a slurry and then roll in breadcrumbs.
3
double coat the custard piece to prevent it from melting while frying.
4
now deep fry in hot oil, keeping the flame on medium.
5
stir gently without damaging the pieces.
6
fry until the custard turns golden brown and crisp.
7
drain off the pieces to absorb excess oil.
8
finally, enjoy fried milk custard with chocolate sauce.
Video
Notes
- firstly, if you are not having custard powder then add cornflour.
- also, if you are looking for more sweet then add up to ¾ cup sugar.
- additionally, you can freeze once rolling breadcrumbs and fry when required. it can stay good up to a month.
- finally, the fried milk custard recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/fried-milk-recipe-custard-milk-fried/