Vermicelli Custard

This is a rich and creamy dessert, which has a smooth, pudding-like texture and soft, slightly chewy vermicelli strands. We have also added almonds, cashews, raisins, and dates for variety of textures.

For this recipe we have used Aroy-D Rice Vermicelli, provided to us by one of our partners, KDM. Aroy-D Rice Vermicelli is a high-quality noodle with a light and delicate texture, making it ideal for absorbing both sauces and broths. This vermicelli noodles can be used in both savoury and sweet dishes.

Serves: 6-8

Ingredients:

• 3 cups full cream milk (for the boiled milk mixture)
• 1/3 cup sugar
• 3 tbsp custard powder
• 1/3 cup full cream milk (to make the custard)
• 1 tsp ghee
• 1/3 cup Aroy-D Rice Vermicelli (cut into 1-inch pieces)
• 20 chopped almonds
• 20 chopped cashew nuts
• 15 raisins
• 2 chopped big dates (use 4 dates if smaller in size)
• 1 tsp rose water
• 1/3 cup custard and milk mixture
• 5 chopped almonds (as a topping)
• 5 chopped cashew nuts (as a topping)
• 5 raisins (as a topping)

Instructions:

1. In a large pot, add 3 cups full cream milk and stir on medium-high heat for 6 minutes. Then, turn the heat to high and bring it to a boil for 2 minutes (this means that fast bubbles will form rapidly on the surface). Add in 1/3 cup sugar and stir until dissolved for 1 minute. Set aside.
2. In a small bowl, add 3 tbsp custard powder along with 1/3 cup full cream milk and mix well until the powder completely dissolves. Set it aside.
3. In another pot, add 1 tsp ghee and let it melt on high heat for 30 seconds. Then, add 1/3 cup Aroy-D Rice Vermicelli (cut into 1-inch pieces) and stir for 1 minute.
4. Next, add in 20 chopped almonds, 20 chopped cashew nuts, 15 raisins, 2 (big) chopped dates and stir to roast for 2 minutes.
5. Then, add the boiled milk mixture and stir continuously for 3 minutes. Add in the custard mixture and stir for another 3 minutes, until the mixture becomes a thick, creamy consistency.
6. Turn off the heat and add in 1 tsp rose water and give it a mix.
7. Transfer the vermicelli custard into a tray and let it cool down to room temperature. Cover and leave in the refrigerator for 1 hour to set. Top with 5 chopped almonds, 5 chopped cashew nuts, and 5 raisins before serving. Enjoy!