Ingredients
For seviyan
- 2 teaspoons ghee/clarified butter
- 2 cups fine seviyan/ vermicelli
- 4 tablespoons powdered sugar
- 4 tablespoons milk powder
- 1 tablespoon pistachios
For custard pudding
- 3 tablespoons custard powder
- 2 tablespoons corn flour
- 4 tablespoons milk powder
- ½ cup cold milk
- 2 cups (500ml) milk
- ¼ cup sugar
- ½ teaspoon cardamom powder
- pistachios for garnishing
- almonds for garnishing
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan heat ghee and then add fine vermicelli. Roast for 3-4 minutes on medium to low heat. If the vermicelli is too big then break it with the help of a spatula.
- Now add powdered sugar, milk powder and chopped pistachios in it and mix well. Cook for another 2 minutes. The vermicelli is done.
- Take a serving class and add 2-3 spoons of roasted vermicelli and set it in the bottom of the glass. With the help of a muddler or a spoon evenly spread the vermicelli. Now let it rest for 10-15 minutes.
- To prepare the custard pudding heat milk in a pan.
- While the milk is heating, in another bowl add custard powder, milk powder, corn flour and cold milk. Mix until smooth.
- Now add the above slurry in the hot milk while stirring it continuously.
- Cook for 4-5 minutes and it will start to thicken.
- Now add sugar and cardamom powder and cook for another 3-4 minutes. The custard pudding is ready.
- Pour it in the serving class and leave some space on the top.
- Now top it with some more roasted vermicelli.
- Garnish with pistachios and let it rest for an hour in the refrigerator.
- Serve cold.
Recipe Notes
- If you do not want crunchy vermicelli then you can add 3-4 tablespoons of milk in it while cooking.
- Do not add very thick layer of vermicelli.
