A creamy delicious treat made with roasted vermicelli that no one can resist!
Vermicelli- 1 cup, crushed into small strings
Condensed milk – 1/4 cup
Milk- 1 cup
Sugar- 5 tbsp
Mango custard powder – 2 tsp
Corn flour- 2 tbsp
Ghee/clarified butter – 1 tbsp
Water- As needed
Fried coconut slices- As needed
Mixed nuts- As needed, finely chopped
Method: Cut the clingwrap and cover the molds of a muffin tin. Heat a pan and melt the ghee. Add the vermicelli and roast it for 5-10 mins until golden brown. Add the condensed milk and mix well. Cook for 5-6 mins until the mixture becomes thick. Remove from flame. Add a scoop of the prepared mixture into the covered mold and press tightly with your hands or the back of a spoon. Keep this in the refrigerator for 30-45 mins.
In a small bowl, add the custard powder, corn flour, 3 tbsp
of milk, & little water, and mix well until the custard powder & corn flour are completely dissolved. Boil milk in a saucepan. Add sugar and mix well. Once the milk starts to boil, add the prepared custard milk and keep on stirring until the milk thickens. Remove from flame. Take the muffin tin from the refrigerator and carefully pour the pudding into the prepared vermicelli cups.Garnish with crushed fried coconut slices, toasted pistachios/pine nuts, or your favorite topping.