Custard Seviyan and Shahi Tukda Trifle Pudding

Name: Custard Seviyan and Shahi Tukda Trifle Pudding
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Seviyan/Vermicelli; 2 cups Milk; 1/2 cup Sugar; 2 tbsp Custard powder; 1 tsp Rose essence; 8 Bread slices; 4 tbsp Butter; 1 cup Milk; 4 tbsp Sugar; 1/4 tsp Cardamom Powder; 500 ml Milk; 1/4 cup Sugar; 4 tbsp Milk powder; 1 tbsp Cornflour; 1 tsp Rose essence; A few Saffron threads; 1/3 tsp Cardamom powder; As needed Water; 2 tbsp Almond flakes; 1 tbsp finely chopped Pistachios; 1 tbsp Tuti Frutti

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#CookpadTurns6
It's celebration time because our very own Cookpad turns 6.
So let's celebrate the occasion with this special dessert triple layer Trifle Pudding. Trifle pudding is an Italian dessert but I have made it in Indian style.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

35 minutes

4 servings

For Seviyan
1 cupSeviyan/Vermicelli
2 cupsMilk
1/2 cupSugar
2 tbspCustard powder
1 tspRose essence
For Shahi Tukda
8Bread slices
4 tbspButter
1 cupMilk
4 tbspSugar
1/4 tspCardamom Powder
For Rabdi
500 mlMilk
1/4 cupSugar
4 tbspMilk powder
1 tbspCornflour
1 tspRose essence
A fewSaffron threads
1/3 tspCardamom powder
As neededWater
2 tbspAlmond flakes
1 tbspfinely chopped Pistachios
1 tbspTuti Frutti

Saved

Steps

35 minutes

1

For Seviyan, Heat ghee in a pan and roast seviyan on low flame for 5 minutes.
2

Remove seviyan from pan and boil milk in it.
3

Add roasted seviyan and cook on low heat for 7-8 minutes.
4

Make a paste from custard powder and milk.
5

Add this paste to seviyan and then add sugar.
6

Add rose essence, mix well and cook till it thickened.
7

Transfer these cooked custard seviyan in a square pan.
8

For Shahi Tukda, toast bread slices with butter.
9

Boil milk in a saucepan and add sugar, cardamom powder. Cook on low heat till milk starts thickening.
10

Dip toasted bread slices in this milk and arrange these slices on Custard Seviyan.
11

For Rabdi, Firstly boil milk in a pan on medium heat and then add sugar.
12

Cook on low flame till it starts to thicken, then add milk powder.
13

Mix saffron in 1 tbsp milk and add kewda essence.
14

Add this saffron milk and cardamom powder to rabdi.
15

Mix cornflour in water and add this mixture into the rabdi.
16

Stir and switch off the flame, let it cool and spread evenly on the layers of seviyan and shahi tukda to make trifle.
17

Garnish with chopped pistachios, almonds, tuti frutti and saffron threads.