Life Style Life Style : 1 tablespoon ghee
75 grams vermicelli pasta
½ tsp ground cardamom
¼ tsp saffron
875 ml- 1 liter milk
100 grams granulated sugar (or as per taste)
1 tablespoon whole almonds, roughly chopped
1 tablespoon cashews, roughly chopped
1 tablespoon raisins
2 tbsp custard powder
15 digestive biscuits, finely ground
80 grams pomegranate seeds
300 grams mango, chopped
150 grams red grapes, quartered
60 grams pistachios, roughly chopped
Raspberries, for serving (optional)
Melt the ghee in a heavy saucepan over medium heat. Add the vermicelli and cook for 2-3 minutes, stirring constantly, until golden brown.
Add cardamom, saffron and 750 ml milk; Stir and bring to a boil. Simmer on medium-low flame for 8-10 minutes, until the vermicelli nests are completely cooked, stirring continuously to prevent the milk from burning. Stir in the granulated sugar and cook for 2-3 minutes until dissolved, then add the nuts and raisins.
Beat the custard powder with 125ml milk in a small bowl until smooth. Add to the pan, whisking constantly, and cook for 3-4 minutes until it starts to thicken. If it seems too thick, add a little more milk – it should be creamy and thick enough to coat the back of a spoon.
Remove from heat and pour into a large bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours.
Divide the crushed biscuits among 6 x 250 ml tall glasses. Top with pomegranate seeds, mango and grapes and pour over chilled custard. Top with pistachios and raspberries (if using) to serve.
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