Custard Rice Vermicelli Kichadi

Name: Custard Rice Vermicelli Kichadi
Total time: 108000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice Vermicelli; Sufficient water; 1 tsp custard powder; 1/2 ltr milk; 1 cup For coconut milk.. grated coconut; 1 cup jaggery; 1/4 tsp salt; 3 cup water; For decoration...Few fresh fruits of your choice, cherries

Rajeshwari Bhat @cook_9123943

#zerooil
So sweet and delicious kichadi.

Rajeshwari Bhat @cook_9123943

#zerooil
So sweet and delicious kichadi.

Saved

Ingredients

1.30 hr

4 servings

1 cuprice Vermicelli
Sufficient water
1 tspcustard powder
1/2 ltrmilk
1 cupFor coconut milk.. grated coconut
1 cupjaggery
1/4 tspsalt
3 cupwater
For decoration...Few fresh fruits of your choice, cherries

Saved

Steps

1.30 hr

1

Cut into small pieces of ready rice vermicelli.
2

Add in boiling water.
3

Close the lid, let it be boil in low flame for five minutes.
4

Check cooked or not.
5

Drain off the water, let it be warm.
6

Add custard powder into boiling milk.
7

Stir well, switch off and do two parts, store the one part in freezer and another in fridge for an hour.
8

Pour sufficient water, grind smoothly the coconut and jaggery for coconut milk.
9

Dry roast cashews and raisins
10

Pour the coconut milk into it, add 1/4 tsp of salt and let it be boil.
11

Add vermicelli and saute well till thickness, let it be cool in room temperature.
12

Take custard milk in a serving bowl.
13

Add vermicelli sweet kichadi.
14

Topped with custard cubes, cherries and grapes.