Custard Vermicelli Dessert Casserole
This custard vermicelli dessert casserole is creamy, comforting, and perfect for make-ahead serving. Soft vermicelli layered with thick custard and crunchy dry fruits makes it a simple yet special dessert.
Ingredients
- 2 cups (vermicelli) sewai
- 1 litre milk
- 2 tablespoon rice (optional)
- 4 tablespoon custard powder
- 1 ½ cups sugar
- ¼ cup almond slice chopped
- ¼ cup pistachio slice chopped
- ¼ cup raisins
- 2 tablespoon ghee
- 1 glass water
Instructions
- Heat a pan over medium heat and add ghee. Once melted, add the dry fruits and saute for about 2 minutes until lightly golden. Remove and set aside.
- In the same pan, add the vermicelli and fry while stirring continuously for about 4 minutes, until golden brown. Remove and keep aside.
- Once the vermicelli is well fried, remove it from the pan. In the same pan, add water, 1 cup of sugar, and 2 pinches of food color, then bring the mixture to a boil.
- Once boiling, add the fried vermicelli and cook for 2 minutes. Turn off the heat and set aside.
- In a heavy-bottom pot, add milk. Add washed and crushed rice, then add custard powder. Mix continuously to avoid lumps.
- Cook on medium heat for about 30 minutes, stirring often, until the milk reduces by about half. Cover and cook for another 10 minutes, stirring occasionally.
- Remove the lid and cook on high heat for 5 more minutes while stirring continuously. Turn off the heat once the custard thickens well.
- In a serving container, spread an even layer of cooked vermicelli, followed by a layer of custard. Repeat the layers.
- Garnish with sauteed dry fruits. Refrigerate for at least 4 hours until fully set. Serve chilled.
Notes
- Fry the vermicelli evenly so it holds its texture after layering.
- Stir the custard continuously to avoid lumps and sticking.
- Allow enough chilling time for the dessert to set properly.
Nutrition
Calories: 320kcal