Vermicelli Fruit Custard - Semiya Custard

Vermicelli Fruit Custard or Semiya Custard is a super delicious, creamy, and flavorful Indian fusion dessert where vermicelli pudding (Semiya Kheer) is combined with fruit custard.

So with this dessert, you get to relish two amazingly delish Indian desserts in one bowl. Interesting, isn’t it?

About Vermicelli Fruit Custard

With every spoonful of this Vermicelli Fruit Custard, you get to taste a vermicelli pudding that has the thickness of custard and melt-in-mouth aromatic flavors of Indian Kheer along with the freshness of assorted fresh fruits. 

Imagine a chilled vermicelli custard bowl where you get the goodness of seasonal fruits and the deliciousness of seviyan kheer with the hint of vanilla fruit custard. Plus, it is an easy-to-make, quick, and very simple dessert that requires only 20 minutes of your effective time.

Another wonderful thing about this dessert is that it is made with very simple ingredients which are easily available. 

The beautiful alliance of two incredibly delicious and creamy desserts makes this Vermicelli Fruit Custard much more desirable. 

Floral touch of rose and saffron along with vanilla takes the taste of this pudding to the next level. And the aromatic cardamom flavor is just icing on the cake.

A mingle of too many flavors and textures in a single dish? I know it’s hard to visualize a dessert that is laden with so many distinct flavorings and various textures, and they all compliment each other just so well. 

There are some things which can only be felt because there are no words that can justify the excellence of that thing. And trust me on this fusion dessert, the medley of flavors and textures can be understood only after living it. It is one of such things that you certainly want to experience. 

Either you make this for summer parties or get-togethers, or make it to pamper yourself or friends and family, this dessert would fit in any occasion. Vermicelli Fruit Custard or Semiya Custard would surely be loved by kids and grownups alike. 

What is Vermicelli Fruit Custard or Semiya Custard?

This Vermicelli Fruit Custard or Semiya (Seviyan) Custard is an Indian-style dessert that is a result of mixing two distinct desserts Vermicelli Pudding aka Semiya Kheer and Fruit Custard. You may also call it a baby of Vermicelli Pudding and Fruit Custard.

It tastes super indulgent and making it is straightforward. You only need 20 minutes to make this stunning dessert. 

This dessert requires very little preparation steps, such as, mixing custard powder with milk, chopping fruits, roasting vermicelli, and cooking milk with roasted vermicelli, and then cooking vermicelli with custard mix. That’s it! 

When should I make Vermicelli Fruit Custard?

There is no time to make a lovely dessert, you can make it anytime your heart desires. But if you are someone who needs a little motivation to make and eat a dessert, then there are some excuses to consume this delicious dessert:

You can make this sweet dish anytime:

✓ when you have an abundance of fruits

✓ when we want to relish a light and satisfying cooling and refreshing dessert

✓ when you have guests coming over for dinner

✓ when you want to show your gourmet cooking skills

How to make Vermicelli Fruit Custard?

Vermicelli Fruit Custard making is very quick and easy. To make this dessert, you simply prepare the vermicelli kheer by toasting vermicelli in ghee and then cooking it with milk, sugar, and flavorings. After that, it is cooked with custard and milk mixture until it thickens.

This is how it can be done in 6 simple steps:

Step 1: Mix custard with 1/2 cup milk.

Step 2: Sauté vermicelli with ghee. 

Step 3: Add milk, saffron, cardamom, and boil until vermicelli softens. 

Step 4: Then add sugar and cook until it dissolves. Add chopped dry fruits and mix.

Step 5: After that, add custard mix to the milk and cook until the mixture thickens. Let it get chilled in the refrigerator.

Step 6: Add chopped fruits to chilled vermicelli custard and mix. Serve.

For a full list of Vermicelli Fruit Custard recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.

What are the features of Vermicelli Fruit Custard?

This Vermicelli Fruit Custard:

✓ is loaded with the wholesomeness of vermicelli and fresh fruits

✓ is a super refreshing and delicious dessert

✓ simple and easy to make 

✓ is adored by everyone

✓ needs very less preparation and cooking time 

✓ is made with some basic ingredients

✓ is a delightful way to satisfy sweet cravings 

✓ is loaded with delicious seasonal fruits

✓ is a nice way to include fruits in your diet

✓ is a wonderful dessert for summer parties and get-togethers

✓ can easily be customized by adding spaghetti

✓ is a vegetarian dessert, but can also be made vegan by using non-dairy milk

✓ is an amazing game or movie night treat

What are the ingredients needed for Vermicelli Fruit Custard?

This Vermicelli Fruit Custard is made with some basic ingredients such as:

Vermicelli (Semiya/Seviyan):

Vermicelli is an Indian-style spaghetti. If you don’t find vermicelli then you can also use spaghetti broken into pieces.

Vanilla Custard Powder:

You can use any brand available.

Milk:

For this recipe, you can use full cream or semi-skimmed milk. Don’t use fat-free milk here, it won’t taste good.

Ghee:

I have used some homemade ghee (clarified butter) for roasting vermicelli. If you don’t have ghee then you can also use unsalted butter.

Sugar:

I added about 1/2 cup of sugar to this recipe, but you can add it according to your taste.

Seasonal Fruits:

I added bananas, apples, mangoes, kiwi, and pomegranate arils in this recipe. You can use any seasonal fruits you like.

Flavorings:

This dessert is flavored with Indian dessert flavors like saffron, cardamom, and rose. They all add a beautiful taste to this sweet dish.

Nuts:

I have added chopped cashews and almonds to this dessert. You can also use pistachios in this recipe.

What fruits can be added to Vermicelli Fruit Custard?

You can use any seasonal fruits and berries like pears, banana, apple, mango, grapes, kiwi, and pomegranate arils, strawberries, papaya, raspberries, blueberries, chico, and cherries. Just don’t use pineapple and citrus fruits like orange, mandarin, and grapefruit.

It might turn bitter.

How to serve Vermicelli Fruit Custard?

To serve Vermicelli Fruit Custard, place some of your favorite fruits to the serving dish then fill it to the brim with vermicelli fruit custard. Finally top with some more fruits, dry fruits, glazed cherry, and candied fruits.

You can serve it as an after-meal dessert or brunch, or anytime you want to enjoy a tasty treat. You can also serve this as a late-night dessert for the weekend.

I love to have it after a spicy Indian meal. It tastes amazing and also gives a cooling and soothing feeling.

How to make Vegan Vermicelli Fruit Custard?

I have used ghee for roasting vermicelli. To make it vegan, swap butter with margarine.

Full cream dairy milk is used for making this Vermicelli Fruit Custard. However, you can surely make it vegan by choosing non-dairy milk.

Below are some non-dairy milk alternatives which go well in this vermicelli fruit custard recipe:

• Coconut Milk

• Unsweetened Almond Milk

• Cashew Milk

How to store Vermicelli Fruit Custard?

To store vermicelli fruit custard, refrigerate it (without fruits) in an air-tight container. It stays fresh for 3-4 days when stored without fruits.

More delicious milk based desserts you might want to check out are: Chocolate Coated Badam Roll, Malai Ladoo, Instant Mawa Modak, Motichoor Kheer, Chocolate Burfi, Instant Mango Shrikhand, Vermicelli Fruit Custard, fruit rabri, Best Kesar Pista Ice Cream, Fruit Cream, and Fruit Skewers.

Pro Tips, Tricks, and Variations to make Vermicelli Fruit Custard

Tip 1. For making this vermicelli fruit custard recipe, I have used a simple vanilla flavor. Feel free to use any other flavors like strawberry, mango, or butterscotch.

Tip 2. Custard dishes thicken once they cool down, so never overcook the vermicelli custard, else you will end up with thick pudding.

Tip 3. Roasting vermicelli in ghee adds a nice aromatic buttery touch to this dessert. If you don’t have ghee then use unsalted butter for roasting. 

Tip 4. When making this dessert, keep stirring it continuously, otherwise, it will stick to the bottom of the pan and you will end up with the burnt dessert.

Tip 5. I have added banana, apple, mango, kiwi, and pomegranate arils. You can use any seasonal fruits of your choice.

Tip 6. This recipe makes 6 small servings. But you can easily double or triple this vermicelli fruit custard recipe if you are making it for gathering.

Tip 7. For diluting custard powder, always use cold or room temperature milk. Never use hot milk, or else it will turn lumpy.

Tip 8. When making this vermicelli fruit custard, remember to keep stirring continuously. It prevents it from sticking to the bottom and also prevents it from forming lumps.

Tip 9. If you think that your custard has a very thick consistency, then add about 1-2 tablespoons of warm milk to the custard and whisk it until combined. You can keep adding 1 tablespoon of milk until you get the desired consistency.

Tip 10. After chilling, if your custard seems to dry then you can add 2-3 tablespoons of chilled milk and mix it well. 

Tip 11. Never chill vermicelli custard with fruits. Fruits tend to release water, and if you would add fruits to the custard then it would turn watery. 

Tip 12. For getting the best taste of vermicelli fruit custard, always add fruits right before serving. If you keep fruits in the custard they would turn soggy and lose their flavor. 

Tip 13. If you like fruit-infused custard dishes then you can surely chill vermicelli custard with fruits for a couple of hours. But never keep custard mixed with fruits for more than 3-4 hours.

Tip 14. If possible, use full cream milk, it tastes best in this dessert. You can also use semi-skim milk. But never use fat-free milk here, it would stick to the pan and it would not taste good.

Tip 15. If you can’t find vermicelli, then you can swap vermicelli with spaghetti. 

Tip 16. You can also serve this vermicelli fruit custard with a dollop of vanilla ice cream or mango ice cream. 

Vermicelli Fruit Custard - Semiya Custard [Recipe]

Vermicelli Fruit Custard or Semiya Custard is a super delicious, creamy, and flavorful Indian fusion dessert where vermicelli pudding (Semiya Kheer) is combined with fruit custard.

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★★★★★
(Rating: 5 from 3 reviews)

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Prep time 🕐	Cook time 🕐	Total time 🕐
2 hours 20 mins	10 mins	2 hours 30 mins
Category ☶	Cuisine ♨	Serves ☺
Desserts	Indian	6
Nutrition Info ⊛		Serving size ⊚
204 calories		1

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INGREDIENTS

For Vermicelli Fruit Custard

• 2 tablespoons vanilla custard powder
• 1 tablespoon ghee/clarified butter
• 1/2 cup vermicelli/semia/seviyan
• 3 1/2 cups milk, I used whole milk
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon (15-16) saffron strands
• 1/2 cup sugar
• 2 tablespoons almonds and cashews, chopped
• 2 cups chopped fruits (I used banana, kiwi, grapes, pomegranate arils, apple, and mango)

For serving: (optional)

• Fruits of your choice
• Glazed cherry
• Chopped almonds and cashews
• Candied fruits

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INSTRUCTIONS:

How to make Vermicelli Fruit Custard

1. In a small bowl, add 1/2 cup milk and 2 tablespoons custard powder.
2. Mix well until combined. Make sure there are no lumps in the mixture. Keep it aside.
3. In a heavy bottom pan, add ghee and vermicelli. Roast the vermicelli on medium heat for around 2-3 minutes, or until it changes to golden brown and turns aromatic.
4. Now add 2.5 cups of milk to the pan and stir well. After that, crush the saffron strands between palms and add it to the pan.
5. Also, add ground cardamom. Mix well and let it come to a boil. Once it starts to boil add 1/2 cup of milk and stir again.
6. Let it cook on medium heat for 8-10 minutes or until the vermicelli is cooked completely. Keep scraping the sides of the pan.
7. Now add sugar and stir well. Let it cook until the sugar dissolves completely. After that, add chopped almonds, chopped cashews and mix well.
8. Now stir the custard mix and add it to the pan. Mix well, and cook for 3-4 minutes or until it starts to thicken.
9. Keep stirring continuously to prevent it from turning lumpy and sticking to the pan. At this point, you can add more milk if it seems too thick. Now, turn off the heat add rose water to the pan. Mix well.
10. Transfer it a large mixing bowl and let it cool down completely at room temperature. After that, chill it for 3-4 hours.
11. Remove the custard from the refrigerator and add chilled fruits to the custard. Mix everything well until combined.
12. To assemble vermicelli fruit custard, add 1-2 tablespoons of fruits to a serving dish. Then fill the dish with vermicelli fruit custard.
13. Top it with strawberry, kiwi, pomegranate arils, chopped nuts, candied fruits, and a glazed cherry. Serve vermicelli fruit custard chilled as an after-meal dessert.

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NOTES:

1. If possible, use full cream milk, it tastes best in this dessert. You can also use semi-skim milk. But never use fat-free milk here, it would stick to the pan and it would not taste good.
2. Custard dishes thicken once they cool down, so never overcook the vermicelli custard, else you will end up with thick pudding.
3. If you can’t find vermicelli, then you can swap vermicelli with spaghetti.
4. Roasting vermicelli in ghee adds a nice aromatic buttery touch to this dessert. If you don't have ghee then use unsalted butter for roasting.
5. You can also serve this vermicelli fruit custard with a dollop of vanilla ice cream or mango ice cream.

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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vermicelli-fruit-custard/