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# Vermicelli Custard Recipe
## Step-by-step
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 7 minutes or until semiya gets cooked completely.
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 or until it swells.
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**.
## 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/](https://hebbarskitchen.com/vermicelli-custard-recipe-semiya-custard/)
## Step-by-step