Vermicelli custards pudding

Seviyan custard dessert

Vermicelli custard dessert

whatever may be the occasion , this simple yet classic dessert is always liked by eveyone

It gets its crispness from the vernacular and gooey texture from custard

So let get started, now!


1ltr whole milk

2 tbsp corn flour

2 tbsp vanilla custard powder

2 tbsp chopped nuts for garnish

200 ml condensed milk

300 gm thin vermacily

3 tbsp clarified butter or cow ghee


In a wok heat ghee

Crush the vermicelli into small pieces and saute for about 3-4 minutes

Add 2 tbsp milk flour and 2 tbsp caster sugar and mix well till fully incorporated

Remove from heat and set aside

Divide the mixture into 2/3 and 1/3rd

In large rectangular dish compress the 2/3rd part of the vermicelli as base and tightly compress it with a bottom of a small bowl evenly

Now prepare the filling

Heat the milk to boil

Dissolve 2 tbsp corn flour and 2 tbsp custard powder and stir till the back of the ladle get coated with the liquid mixture.

Now add the condensed milk and stir for 2 minutes .The mixture is thick and creamy

Pour over the prepared vermicelli base evenly

Now top with the remaining vermicelli to cover the filling completely

Garnish with nuts and chill for about 2 hours in the refrigerator

Serve chilled

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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