Dinner table conversations, heart-to-heart over cups of coffee or sharing a bar of chocolate with someone; food brings people together. Whether foodie or not, every family’s discussions vastly revolve around food. The woman (or man) of the house caters to everyone’s choices and still manages the perfect balance between taste and health for everyone.
While everyone is allowed their preferences I’ve often seen foodies being loggerheads with each other over innovations in food. For some, traditional recipes are sanctimonious while others believe infusing different flavours and creating new ones. I belong to the second category. Going beyond tried-and-tested recipes gives me a rush and I’m glad my family welcomes it wholeheartedly.
Accidents, like a necessity, are sometimes the mother of invention too. One day I was scratching my brain hard to plan a dessert after what was to be a hearty dinner. My son wanted Raspberry custard while I was keen on rounding off the vermicelli that had been lying unused in my kitchen for a long time.
A quick glance in the refrigerator and I realised that I had apples and pomegranate seeds too. My mind furiously got to work and within moments I had the recipe for Vermicelli custard figured out! If you have a sweet tooth I’m sure you’ll love it. I’m sharing it with you here.
A yummy dessert recipe –
- Milk – 4 cups
- Vermicelli (any) – ½ cup
- Custard powder (any flavor of your choice) – 1 tablespoon heaped
- Sugar – 4 tablespoons (more if required)
- Fruits of your choice (apples, banana, pomegranate, etc) – ½ cup chopped
- For garnish:
- Chocolate Wafers
- Pomegranate seeds
- Mix the custard powder in half cup of warm milk until it’s completely dissolved. Keep aside.
- Bring 2 cups of milk to a boil and take it off the flame. Add the custard powder and milk mixture to it and put it back on the flame.
- Keep stirring continuously until the mixture thickens then take it off the flame and let it cool.
- Bring the remaining milk to a boil and add the vermicelli to it. Let it cook until it is soft.
- Add sugar to it and let it cook till the sugar dissolves completely. Once done, let it cool.
- Once the custard and vermicelli mixture is at room temperature mix them both well together. Add the chopped fruits to it.
- Your Vermicelli custard is ready! Serve it in a lovely glass bowl and garnish it with chocolate wafers and pomegranate seeds.
Tip* This dish tastes better cold so it would a good idea to refrigerate it at least for an hour before serving.
Hope you liked the recipe and will give it a try. Do share your thoughts with me!
For more yummy recipes, check out our nutrition category.
Varsha is a Mechanical engineer and a Finance post-graduate with experience in Banking and Software. She is now a passionate blogger, an aspiring author, freelance content writer and editor. Mother to two adorable kids, she considers herself capable of donning various hats with ease, as and when need be! She blogs at avibrantpalette.com.