Semaiya Fruit Custard

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Ingredients:

1/2 cup semaiya/vermicelli

1 tbsp sabudana(optional)

1.5 lit full cream milk

few strands of saffron

2/3 cup sugar

2 tbsp custard powder (vanilla/pista/strawberry) + 1/2 cup milk

1 tbsp ghee


Garnish with:

1/2 cup chopped dry nuts(almonds/cashews/pista/raisins)

1/4 cup tutti-frutti

2 tbsp chia seeds/ sabja (soaked in water for an hr)

few cherries

chopped fruits(pomegranate, apples, mango, papaya)


Recipe:

1. Rinse and clean sabudana thrice to remove extra starch. Soak sabudana in 3/4 cup water for 6 hrs.

2. Later on in a pan add ghee and roast the vermicelli on low flame until it turns golden brown. Keep it aside.

3. In a large thick bottom sauce pan, heat 1 lit full cream milk. Let it simmer for a while and then add kesar/saffron to it.

4. Bring the milk to boil. Keep stirring.

5. Add the soaked sabudana and mix well. Let the milk simmer for 5-7 mins till sabudana is cooked well.

6. Then add roasted vermicelli to the milk and mix well. 

7. Add sugar and mix well. 

8. Let the milk boil for 7-10 mins more so that vermicelli and sabudana is cooked completely.

9. In a separate small bowl take 2 tbsp of custard powder of your choice. I took pista flavour here.

10. Add milk to the custard powder and mix well till there are no lumps.

11. Add this custard mix to the milk with sabudana and vermicelli gradually and mix well. Also add the rest 500 ml milk to the mixture.

12. Cook the milk until it starts to thicken and turns creamy.

13. Remove the custard in a glass bowl and let it cool completely. Once cooled refrigerate the same for 2-3 hrs.

14. While keeping the custard to cool down in fridge, add sabja seeds for soaking for an hr. After that drain the excess water and keep it aside.

15. For serving, take a tall glass with broad opening. Add 2-3 tsp sabja seeds at the bottom. 

16. Add 1/4 cup chilled vermicelli custard to the glass.

17. Top it with 2 tbsp pomegranate, 2 tbsp chopped mangoes, 1 tbsp raisins, 2 tbsp apples, 2 tbsp papaya.

18. Now add 1/4 cup of vermicelli custard again over the fruits.

19. Finally finish the topping with chopped nuts and tutti frutti. 

20. Garnish the glass with one cherry in middle. 

21. Can enjoy the vermicelli custard now or keep it away in fridge for 30 mins and then enjoy it chilled.

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