Seviyan (Vermicelli) Custard 😋💁🏻‍♀️
Seviyan (Vermicelli) Custard 😋💁🏻‍♀️

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, seviyan (vermicelli) custard 😋💁🏻‍♀️. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Seviyan (Vermicelli) Custard 😋💁🏻‍♀️ is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Seviyan (Vermicelli) Custard 😋💁🏻‍♀️ is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook seviyan (vermicelli) custard 😋💁🏻‍♀️ using 12 ingredients and 7 steps. Here is how you cook it.

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

Bamboo Shoots Chicken Karahi, Rangeen Sheer Khurma And Custard With Ice Cream by Chef Gulzar Chef Gulzar cooked Bamboo Shoots Chicken Karahi. The Best Vegetarian Vermicelli Recipes on Yummly I used seviyan vermicelli which was meant for payasam. Heat ghee in a pan, Roast vermicelli in low flame till slightly golden.

Instructions to make Seviyan (Vermicelli) Custard 😋💁🏻‍♀️:
  1. In a frying pan: Placed over the medium heat- Add in the ghee & gently sauté 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. Seviyan kheer also known as vermicelli kheer Is a must at any festival at our place.

So that’s going to wrap it up with this special food seviyan (vermicelli) custard 😋💁🏻‍♀️ recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!