Video Tutorial
Video Chapters
Instructions
1
Prepare the Cream Filling
Boil the milk, then mix in a slurry of cold milk, custard powder, and milk powder. Add sugar and cook until thick and creamy, ensuring a smooth texture before letting it cool.
2
Roast the Vermicelli Base
Melt ghee in a pan and toast the broken vermicelli until golden. Mix in powdered sugar and milk powder to create a sweet, crispy layer, then let it cool slightly.
3
Assemble the Dessert
In small bowls, press a layer of roasted vermicelli firmly, top with the cooled cream filling, and finish with another layer of vermicelli. Press down firmly for a compact structure.
4
Final Topping
Garnish with chopped pistachios, almonds, and cashews for a beautiful finish and extra crunch before serving.
