Colorful Seviyan Custard Delight

Preparación

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.