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Seviyan Custard Trifle – Vermicelli Custard trifle
Ingredients
For Seviyan
• Thick seviyan (Vermicelli) 1 cup (colorful or normal - your choice)
• Desi ghee 1 tsp
• Green ilaichi 2
• Milk 1 L
For Custard
• Custard 3 tbsp
• Sugar haf kap (or to taste)
• Almonds 2 tbsp, chopped
• Pistachio 2 tbsp, chopped
For Fruit Cream your choice)

Preparation
1. Add ghee, vermicelli and green cardamoms to a pot and fry on low flame until crispy.
2. Take one cup of milk from I L milk and add the remaining milk to the vermicelli.
3. Turn the flame low, cover and allow to cook for 7-8 minutes or until the vermicelli is cooked.
4. Meanwhile, to one cup of milk, add sugar and custard and mix until lump free.
5. When vermicelli is cooked, add the custard mixture to the vermicelli and stir until the custard is cooked. Add more milk if the custard is thick.
6. Turn the flame off and allow the custard to cool down to room temperature.
7. NOTE: make sure to stir the custard occasionally while is cooling down to avoid forming a thick layer on top.
8. Add nuts at this stage and mix.
9. While the custard is cooling, chop the fresh fruit and add cream to it and mix. Add sugar if you like and mix.
10. LAYERING:
11. Layer the serving bowls with fruit cream.
12. Top with custard layer.
13. Garnish with chopped nuts and glazed cherry.
14. Enjoy!