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Practical way to Producing Delicious Seviyan (Vermicelli) Custard πŸ˜‹πŸ’πŸ»β€β™€οΈ

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Seviyan (Vermicelli) Custard πŸ˜‹πŸ’πŸ»β€β™€οΈ

We hope you got benefit from reading it, now let’s go back to seviyan (vermicelli) custard πŸ˜‹πŸ’πŸ»β€β™€οΈ recipe. To make seviyan (vermicelli) custard πŸ˜‹πŸ’πŸ»β€β™€οΈ you need 12 ingredients and 7 steps. Here is how you cook that.

Below are the ingridients that are required to prepare a heavenly Seviyan (Vermicelli) Custard πŸ˜‹πŸ’πŸ»β€β™€οΈ:

  1. Prepare 1 tsp of Ghee.
  2. You need 1/2 Cup of Seviyan (Vermicelli).
  3. Use 2 Cups of Fresh Milk (Boiled).
  4. Provide 1/2 tsp of Cardamom Powder.
  5. Use 2 tbsps of Custard Powder (Vanilla).
  6. Provide 4-5 tbsps of Fresh Milk (Boiled & RT).
  7. Prepare 1/4 Cup of Sugar (Granulated).
  8. You need 14-16 of Saffron Strands.
  9. You need 1/2 Cup of Dry Fruits: (Roughly Chopped)- Any that’s available handy: I’ve used Cashews, Almonds & Pistachios.
  10. Prepare 1 of Banana (Sliced).
  11. Use 1 of Pomegranate (Use- 1/2-1 Cup).
  12. Prepare 1 of Apple (Medium & Chopped): Optional- (I didn’t have to use it for the day).

Done with the ingridients? Here are the steps on serving Seviyan (Vermicelli) Custard πŸ˜‹πŸ’πŸ»β€β™€οΈ:

  1. In a frying pan: Placed over the medium heat- Add in the ghee & gently sautΓ© the Vermicelli until golden brown..
  2. Then add in the milk & keep stirring continuously for about 5-6 mins time until it’s well cooked & swells up..
  3. Keep the mixture of Custard Powder (Vanilla) ready mixed & diluted with the 4-5 tbsps of cold milk (RT)..
  4. Once the vermicelli is well cooked with the milk- Add in the Saffron Strands (mixed with a tsp of warm milk), Sugar, Chopped Nuts & allow it to cook & well incorporate the entire mixture..
  5. Once it’s done: Add in the custard mixture to it & keep on stirring continuously & vigorously to avoid any lumps in it..
  6. Once, the mixture starts thickening substantially, turn off the flame (as it’the thicken more once cooled down) & allow it to be sit on the oven top for 5 minutes..
  7. Garnish it with the layers of chopped fresh fruits & nuts & keep it in the refrigerator before serving it absolutely chilled..

I used seviyan vermicelli which was meant for payasam. Heat ghee in a pan, Roast vermicelli in low flame till slightly golden. Let it cook until semiya turns soft. Add sugar only after semiya is cooked but not mushy. Search in Vermicelli/Seviyan: Special Rabri Falooda Recipe Special Rabri Falooda is mouth-watering and all time favorite cold dessert.

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