Vermicelli Custard Recipe / Semiya Custard/ Easy Dessert Recipe / Vermicelli Fruit Custard

Vermicelli Fruit Custard or Semiya Custard is a super delicious, creamy, and flavorful Indian fusion dessert where vermicelli pudding (Semiya Kheer) is combined with fruit custard.

So with this dessert, you get to relish two amazingly delish Indian desserts in one bowl. Interesting, isn’t it?

With every spoonful of this Vermicelli Fruit Custard, you get to taste a vermicelli pudding that has the thickness of custard and melt-in-mouth aromatic flavors of Indian Kheer along with the freshness of assorted fresh fruits.

Imagine a chilled vermicelli custard bowl where you get the goodness of seasonal fruits and the deliciousness of seviyan kheer with the hint of vanilla fruit custard. Plus, it is an easy-to-make, quick, and very simple dessert that requires only 20 minutes of your effective time.

#vermicellicustard #indiandessert #fruitcustard

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Servings: 6
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For Vermicelli Fruit Custard:
☛ 2 tablespoons vanilla custard powder
☛ 1 tablespoon ghee/clarified butter
☛ 1/2 cup vermicelli/semia/seviyan
☛ 3 1/2 cups milk, I used whole milk
☛ 1/2 teaspoon cardamom powder
☛ 1/2 teaspoon (15-16) saffron strands
☛ 1/2 cup sugar
☛ 2 tablespoons almonds and cashews, chopped
☛ 2 cups chopped fruits (I used banana, kiwi, grapes, pomegranate arils, apple, and mango)

For serving: (optional)
☛ Fruits of your choice
☛ Glazed cherry
☛ Chopped almonds and cashews
☛ Candied fruits

How to make Vermicelli Fruit Custard:
1. In a small bowl, add 1/2 cup milk and 2 tablespoons custard powder.
2. Mix well until combined. Make sure there are no lumps in the mixture. Keep it aside.
3. In a heavy bottom pan, add ghee and vermicelli. Roast the vermicelli on medium heat for around 2-3 minutes, or until it changes to golden brown and turns aromatic.
4. Now add 2.5 cups of milk to the pan and stir well. After that, crush the saffron strands between palms and add it to the pan.
5. Also, add ground cardamom. Mix well and let it come to a boil. Once it starts to boil add 1/2 cup of milk and stir again.
6. Let it cook on medium heat for 8-10 minutes or until the vermicelli is cooked completely. Keep scraping the sides of the pan.
7. Now add sugar and stir well. Let it cook until the sugar dissolves completely. After that, add chopped almonds, chopped cashews and mix well.
8. Now stir the custard mix and add it to the pan. Mix well, and cook for 3-4 minutes or until it starts to thicken.
9. Keep stirring continuously to prevent it from turning lumpy and sticking to the pan. At this point, you can add more milk if it seems too thick. Now, turn off the heat add rose water to the pan. Mix well.
10. Transfer it a large mixing bowl and let it cool down completely at room temperature. After that, chill it for 3-4 hours.
11. Remove the custard from the refrigerator and add chilled fruits to the custard. Mix everything well until combined.
12. To assemble vermicelli fruit custard, add 1-2 tablespoons of fruits to a serving dish. Then fill the dish with vermicelli fruit custard.
13. Top it with strawberry, kiwi, pomegranate arils, chopped nuts, candied fruits, and a glazed cherry. Serve vermicelli fruit custard chilled as an after-meal dessert.

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