Vermicelli Custard

 Vermicelli Custard is a fusion dessert made with vermicelli  /  Semiya kheer with custard. Semiya

 kheer is a popular Indian dessert prepared in different variation in different parts of India. Similarly

 Custard is also popular dessert made specially during summers. Both the desserts tastes delicious

 when they are chilled and then served.  So why not we combine these 2 desserts and make 1 super

 delicious fusion dish.....this just takes 30 minutes to prepare.

This recipe goes to week 2 day 3 of Blogging Marathon 130 under the theme " Lets Fusion it". Click

 here  to see my other Fusion recipes...

Ingredients:

Vermicelli 1 cup

Milk  4 cups + 1/4 cup 

Sugar 1 1/2 cup ( add as per your taste )

Cardamom powder 1/2 tsp

Cashew nuts 10 chopped

Raisins 15-20

Chia seeds 1 tbsp

Ghee / Butter 1 tbsp

Custard powder 3 tbsp

Tutti fruity 2 spoons

Preparation:

In a kadai add butter / ghee, add chopped cashew nuts.

Saute until cashew nuts turn slight brown, add raisins let them puff up.

Remove into another small bowl.

Now add vermicelli and roast it for 4-5 minutes.

Now add milk, give it a stir and cook until milk comes to a boiling point and vermicelli turns soft.

Add custard powder to the extra 1/4 cup milk and mix so that there are no lumps formed.

Add this custard milk to the boiling milk.

Give it a gentle mix and cook for 1-2 minutes on low to medium flame.

Remove from heat, add fried cashew nuts , raisins, chia seeds and  mix, let it cool completely.

Refrigerate to chill for at least 2 hours.

Garnish with  some crushed dry rose petals, dry fruits, tutti  fruity on top and serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon 130.