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  • Komal Soni

Thandai Custard Vermicelli Tart



๐Ÿ’› Ingredients ๐Ÿ’›

For Vermicelli Tart:

  • 400 grams vermicelli

  • 5 tablespoons condensed milk

  • 1 tablespoon butter


For Thandai Custard:

  • 3 tablespoons custard powder

  • 2 tablespoons thandai powder

  • 4 tablespoons sugar

  • 2.5 cups milk

๐Ÿ’š Instructions ๐Ÿ’š

For Vermicelli Tart:

  • In a pan, heat butter.

  • Add vermicelli and stir it constantly for about 7-8 minutes or until dark golden brown.

  • Now add in condensed milk and mix until well combined.

  • Now spray the tart mold or a silicone cupcake mold with butter.

  • Scoop of vermicelli mixture and transfer into the tart mold.

  • Press gently from all the corners making a cup shape.

  • Let it cool.


For Thandai Custard:

  • In a bowl, mix thandai powder in 1/4 cup of milk.

  • In another bowl, mix custard powder in 1/4 cup of milk.

  • Now in a deep pan, heat rest of the milk.

  • Let it come to a boil and then add sugar and stir until dissolved.

  • Now add thandai milk mixture into it and stir for 1 minute.

  • Now add in custard milk mixture into it and stir for 5 minutes or until thickens.

  • Let it cook well.

  • Slightly cool the thandai custard by leaving it in the refrigerator for some time.


Assembling:

  • Take a vermicelli tart or cup.

  • Add in around 2 tablespoons of thandai custard. (or as needed)

  • Garnish it with some pistachios slivers, almond slivers, dry rose petals, and serve.


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