SEVIYAN AUR CUSTARD
Ingredients
1: milk 7 cups
2: double cream 200g
3: sugar 3/4 cup
4: coloured vermicelli 1 cup
5: custard 3tbs (heaped any flavour)
6: fruit cocktail 1 large tin (drained)
7: jelly 2 flavours (your choice I used strawberry & pineapple)
8: vanilla essence 1 tsp
9: almonds 10 (sliced)
10:pistachios 10 (sliced)
11:clarified butter 2 tbs
Instructions
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1: heat the clarified butter add the vermicelli and fry it for 1 & 1/2 minutes on high flame.
2: add milk, and sugar and cook on high flame till the sugar dissolves, then lower the flame low to medium and cook till the vermicelli gets soft.
3: mix the custard with a little water or milk to make sure there are no lumps, add this mixture to the milk and keep mixing, cook till gets a little thick not too thick it should be dropping consistency, close the flame and leave it to cool completely.
4: once it gets cool add vanilla essence, cream, fruit, almonds, and pistachios mix well, and add half the jelly mix again.
5: garnish it with remaining jelly little nuts.
6: serve chilled.
