National Vermicelli Custard

Ingredients:

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.