Mango Vermicelli Custard

Satisfy your sweet cravings with this irresistible mango vermicelli custard! 🥭🍨 Trust me, after just one bite of this delicious dessert, you won’t be able to stop yourself from coming back for more. The creamy custard pairs perfectly with the sweet and tangy mango flavor, while the soft vermicelli adds a wonderful texture to every 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. So go ahead, treat yourself to something special today and experience the unbeatable combination of flavors that will have you hooked from the very first spoonful. 🤤👌🏼
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Ingredients:
1 spoon Ghee
1/4 cup Vermicelli (Sevaiya)
1 liter Milk
3-4 Cardamom Powder (Elaichi Powder)
4 tbsp Condensed Milk (alternatively, you can use sugar, jaggery powder, or soaked dates)
1.5 tbsp Custard Powder (diluted with room temperature milk)
1 Mango Pulp
2 chopped Mangoes
Chopped Pistachios

Method:
Heat 1 spoon ghee in a pan.
Add 1/4 cup vermicelli.
Fry well until it changes color.
Add 1 liter milk and cook until the milk reduces.
(This will take about 5-7 minutes to cook.)
Keep stirring continuously.
Add 3-4 cardamom powder.
Add 4 tbsp condensed milk and mix well.
Next, add 1.5 tbsp diluted custard powder.
Stir continuously on medium heat until it boils twice.
Turn off the heat when the milk thickens.
Pour the custard into a large bowl and refrigerate to cool.
Take it out of the fridge and add 1 mango pulp.
Mix well and add 2 chopped mangoes.
Add chopped pistachios.
Refrigerate again for 3-4 hours.
Serve the custard in a serving bowl.
Top with chopped mango and pistachios.
Enjoy this delicious chilled Mango Vermicelli Custard!
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00:00 - Making of Mango Sevaiya Custard
00:19 - Cooking vermicelli
00:38 - Adding milk
01:18 - Adding condensed milk
01:50 - Adding custard powder
02:50 - Cooling process
03:11 - Add mango pulp
04:05 - Plating Time
04:40 - Meghna tasting Mango Sevaiya Custard

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