Directions
firstly, in a pan heat ½ tsp ghee and roast ½ cup National Vermicelli, roast on low flame until the vermicelli turns golden brown. keep aside.
In a large wok, heat 4 cup milk and ¼ tsp saffron.
stir well and get the milk to a boil.
add in roasted vermicelli and give a good mix.
also add ¼ cup sugar and mix well.
boil for 7 minutes or until vermicelli gets cooked completely.
in a small bowl take 2 tbsp National 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 vermicelli into a large bowl.
cool completely, and refrigerated for 2 hours.
for serving,
now top with mango, apple and banana
finally, garnish with nuts and enjoy National Vermicelli Custard.
