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Home> Desserts, Sweet Dish & Drinks Recipes> SEVIYAN AUR CUSTARD

SEVIYAN AUR CUSTARD

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Ingerdients:

 

 

 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

 

  

Recipe:

 

 

 1: heat the clarified butter add the vermicelli and fry it for 1 & 1/2 minutes on high flame.

 2: then add milk, 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 little water or milk make sure they are no lumps, add this mixture in the milk and keep mixing,  cook till gets little thick not to 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, pistachios mix well, add half jelly mix again.

 5: garnish it with remaining jelly little nuts.

 6: serve chilled.

 

BY Faiza Zarif

COOK WITH FAIZA

 

 

 

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