💛 Ingredients 💛
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
💚 Instructions 💚
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.