vermicelli custard recipe | semiya custard falooda | sevai custard with detailed photo and video recipe. an interesting and tasty fusion dessert recipe made with custard powder and vermicelli. basically a fusion of traditional milk-based semiya kheer with fruit-based custard recipe. it is a super tasty and creamy dessert recipe which can be easily shared with friends and family for any type of occasion and celebrations.
i am a huge fan of custard recipe and i always make different types of custard dessert for my parties and celebrations feast. the most common dessert is fruit custard and i make it by adding different types of seasonal fruit. in addition to the fruit-based one, i have tried my hands with custard halwa, chocolate mousse, caramel custard, cake and even popsicle. continuing the same tradition, i am here with a one more custard variation recipe. a simple fusion-based recipe where semiya kheer is mixed with creamy custard milk. further, i have also assembled it in a falooda way which makes it even tastier and appetite. you may just mix the vermicelli and custard and served it, but by layering the ingredients it makes it very attractive.
before i wrap up the post, i would also like to mention some more tips, suggestions and variations to vermicelli custard recipe. firstly, i always recommend using roasted vermicelli noodles for any semiya based dessert recipe. you should be using the same to this dessert. you may get the dry roasted from your local grocery store and can hasten the process. secondly, the dessert can be served either cold or hot. but my personal preference is to serve it chilled. also while it is rested, it thickens and becomes more creamy. lastly, you may add any type of fruit for this recipe. however, try to make it more colourful and more presentable by mix and match with the tropical fruit choice.
finally, i request you to check my other dessert recipes collection with this post of vermicelli custard recipe. it mainly include my other detailed recipes like pranhara, butterscotch icecream, banana ice cream, rasgulla, chocolate kulfi, shrikhand, bhapa doi, mango mousse, mango mastani, mango jelly. further to these i would also like to mention my other related recipe categories like,
vermicelli custard video recipe:
recipe card for semiya custard falooda recipe:
vermicelli custard recipe | semiya custard falooda | sevai custard
Ingredients
for semiya custard:
- ½ tsp ghee / clarified butter
- ½ cup vermicelli / semiya
- 4 cup milk, full cream
- ¼ tsp kesar / saffron
- ¼ cup sugar
- 2 tbsp custard powder, vanilla flavour
- ½ cup milk
for serving (1 glass):
- 2 tbsp sabja
- 2 tbsp pomegranate
- 5 grapes, chopped
- 2 tbsp mango, chopped
- 2 tbsp apple, chopped
- 2 tbsp nuts, chopped
- 2 tbsp tutti frutti
- 1 cherry
Instructions
- firstly, in a pan heat ½ tsp ghee and roast ½ cup vermicelli.
- roast on low flame until the semiya turns golden brown. keep aside.
- in a large kadai, heat 4 cup milk and ¼ tsp kesar.
- stir well and get the milk to a boil.
- add in roasted semiya and give a good mix.
- also add ¼ cup sugar and mix well.
- boil for 7 minutes or until semiya gets cooked completely.
- in a small bowl take 2 tbsp custard powder and ½ cup milk.
- mix well making sure there are no lumps.
- pour in custard slurry and stir continuously.
- cook until the milk thickens and turns creamy.
- transfer the custard semiya into a large bowl.
- cool completely, and refrigerated for 2 hours.
- for serving, take a tall glass, and add 2 tbsp sabja. to prepare sabja, soak sabja seeds in enough water for 15 minutes or until it swells.
- add ¼ cup chilled vermicelli custard.
- now top with 2 tbsp pomegranate, 5 grapes, 2 tbsp mango and 2 tbsp apple.
- further, pour in ¼ cup chilled vermicelli custard.
- top with 2 tbsp nuts and 2 tbsp tutti frutti.
- finally, garnish with a cherry and enjoy vermicelli custard.
how to make vermicelli custard with step by step photo:
- firstly, in a pan heat ½ tsp ghee and roast ½ cup vermicelli.
- roast on low flame until the semiya turns golden brown. keep aside.
- in a large kadai, heat 4 cup milk and ¼ tsp kesar.
- stir well and get the milk to a boil.
- add in roasted semiya and give a good mix.
- also add ¼ cup sugar and mix well.
- boil for 7 minutes or until semiya gets cooked completely.
- in a small bowl take 2 tbsp custard powder and ½ cup milk.
- mix well making sure there are no lumps.
- pour in custard slurry and stir continuously.
- cook until the milk thickens and turns creamy.
- transfer the custard semiya into a large bowl.
- cool completely, and refrigerated for 2 hours.
- for serving, take a tall glass, and add 2 tbsp sabja. to prepare sabja, soak sabja seeds in enough water for 15 minutes or until it swells.
- add ¼ cup chilled vermicelli custard.
- now top with 2 tbsp pomegranate, 5 grapes, 2 tbsp mango and 2 tbsp apple.
- further, pour in ¼ cup chilled vermicelli custard.
- top with 2 tbsp nuts and 2 tbsp tutti frutti.
- finally, garnish with a cherry and enjoy vermicelli custard.
notes:
- firstly, add dry fruits of your choice to make custard tasty.
- also, you can use custard powder of flavour of your choice.
- additionally, you can premix all the nuts and fruits together and serve. however, assembling in a glass makes it more attractive.
- finally, vermicelli custard / semiya custard recipe tastes great when served chilled.