Seviyan Custard

Seviyan-Custard Payasam

200 g seviyan (vermicelli)

2 litres milk

4 tbsp custard pwdr

4 cups sugar

1 tbsp Pure ghee

2 tbsp kaju-kishmis, for garnish

Chopped fruits (optional) (Banana, apple)

elaichi powder – 1 tsp

4 cups boiled water

Ghee

Heat ghee in kadai, fry kaju-kismis till light brown and keep it aside to cool. In the same kadai, fry the Sevai till it changes colour. Remove from fire and add boiled water. Keep it aside for 15 minutes till sevai becomes soft in the water. Now drain excess water, if any.

In the same kadai, add some more ghee, sugar and saute the chopped fruits in it till it becomes soft. Keep aside.

In a bowl add ½ cup milk or water and custard powder, blend and keep aside.

In a bowl boil milk and add sugar and let it boil. Now slowly add the custard powder mix and blend well and let it cook. Now add the boiled sevai and cook for 10-15 minutes on medium fire. Add the chopped fruits and let it simmer for some time.

Remove from fire, add elaichi powder and kaju-kismis. Serve hot or cold