Step-by-step
1
firstly, in a pan heat ½ tsp ghee and roast ½ cup vermicelli.
2
roast on low flame until the semiya turns golden brown. keep aside.
3
in a large kadai, heat 4 cup milk and ¼ tsp kesar.
4
stir well and get the milk to a boil.
5
add in roasted semiya and give a good mix.
6
also add ¼ cup sugar and mix well.
7
boil for 7 minutes or until semiya gets cooked completely.
8
in a small bowl take 2 tbsp custard powder and ½ cup milk.
9
mix well making sure there are no lumps.
10
pour in custard slurry and stir continuously.
11
cook until the milk thickens and turns creamy.
12
transfer the custard semiya into a large bowl.
13
cool completely, and refrigerated for 2 hours.
14
for serving, take a tall glass, and add 2 tbsp sabja. to prepare sabja, soak sabja seeds in enough water for 15 minutes or until it swells.
15
add ¼ cup chilled vermicelli custard.
16
now top with 2 tbsp pomegranate, 5 grapes, 2 tbsp mango and 2 tbsp apple.
17
further, pour in ¼ cup chilled vermicelli custard.
18
top with 2 tbsp nuts and 2 tbsp tutti frutti.
19
finally, garnish with a cherry and enjoy vermicelli custard.
Video
Notes
- firstly, add dry fruits of your choice to make custard tasty.
- also, you can use custard powder of flavour of your choice.
- additionally, you can premix all the nuts and fruits together and serve. however, assembling in a glass makes it more attractive.
- finally, vermicelli custard / semiya custard recipe tastes great when served chilled.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vermicelli-custard-recipe-semiya-custard/