Ingredients
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1 spoon Ghee
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1/4 cup Sevaiya
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1 L Milk
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3-4 Cardamom Powder (Elaichi Powder)
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4 Tbsp Condensed Milk (alternatively sugar / jaggery powder / soaked dates can be used)
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1/2 Tbsp Custard Powder (diluted with room temperature Milk)
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1 Mango Pulp
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2 chopped Mangoes
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Chopped Pistachios
About
Indulge your sweet tooth with this mouthwatering mango vermicelli custard! The creamy custard perfectly complements the sweet and tangy mango flavor, while the soft vermicelli adds a delightful texture to each bite. Whether you enjoy it as a post-dinner treat or a midday pick-me-up, this mango vermicelli custard is sure to hit the spot.
Steps
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1
Done
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Heat 1 tablespoon of ghee in a pan. |
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2
Done
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Add 1/4 cup sevaiya (vermicelli) and fry until golden brown. |
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3
Done
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Pour in 1 liter of milk. Cook on medium heat, stirring continuously until the milk thickens (about 5-7 minutes). |
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4
Done
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Mix in 3-4 cardamom pods (powdered) and 4 tablespoons of condensed milk. |
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5
Done
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Dissolve 1.5 tablespoons of custard powder in a little milk, then add it to the pan. |
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6
Done
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Stir continuously until the mixture thickens and boils twice. |
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7
Done
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Transfer the custard to a large bowl and refrigerate until cool. |
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8
Done
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Mix in the pulp of 1 mango and 2 chopped mangoes. Add some chopped pistachios. |
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9
Done
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Refrigerate the mixture for another 3-4 hours. |
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10
Done
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Serve chilled, garnished with additional chopped mango and pistachios. |
