Colorful Seviyan Custard Delight

Instructions

1. 1

   Boil 400 ml of milk in a saucepan over medium heat.

2. 2

   Add the Rangeen Sawiyan (colored vermicelli) to the boiling milk and cook for 5-7 minutes until the vermicelli softens.

3. 3

   Add sugar and stir until fully dissolved.

4. 4

   In a separate bowl, mix the cornflour and Rafhan Custard powder with the remaining 100 ml of cold milk to make a smooth paste.

5. 5

   Gradually add the custard-cornflour mixture to the saucepan, stirring continuously to avoid lumps.

6. 6

   Cook the mixture on low heat for 3-4 minutes until it thickens to a custard-like consistency.

7. 7

   Remove from heat and let it cool to room temperature.

8. 8

   Prepare the Rafhan Jelly according to the packet instructions and let it set. Once set, cut into small cubes.

9. 9

   Once the seviyan custard mixture is cool, gently fold in the prepared jelly cubes, boiled and sweetened chohary, and chopped mixed mewa.

10. 10

    Pour the mixture into serving bowls or a large dish and refrigerate for at least 2 hours to chill.

11. 11

    Garnish with extra nuts or jelly cubes before serving for a colorful presentation.

12. 12

    Serve chilled and enjoy your Colorful Seviyan Custard Delight!