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5 Minutes to Preparing Tasty Colored Vermicelli Custard With Banana Jelly Flavor

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Colored Vermicelli Custard With Banana Jelly Flavor

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Here are the ingridients that are required to produce a delicious Colored Vermicelli Custard With Banana Jelly Flavor:

  1. Provide 1 of +1/2kg Milk (full fat milk).
  2. You need 4 tbsp of Vanilla Custard Powder.
  3. Use 1 cup of Sugar (you can change according to your taste).
  4. Use 1/2 cup of milk (for mixing custard).
  5. You need 1 cup of Colored Vermicelli.
  6. You need 1/4 cup of Pistachio+Almonds (chopped).
  7. Get 1/4 cup of Ghee.

Ready with the ingridients? Below are the sequences on preparing Colored Vermicelli Custard With Banana Jelly Flavor:

  1. Sab sy pehly colored vermicelli ko ghee mein 2,3 mint bhoon lain, medium flame py..
  2. Ab is mein milk shamil kar dain aur dood boil honay tak pkayen,sath sath chmcha hilatay rahen ta ke wo jalay nahi..
  3. Jab boil a jaye to sugar add karein aur phir us wqt tak chmcha hilaty rahen aur pkayen jab tak vermicelli phool na jayen aur unka color bright ho jaye..
  4. Ab ek cup mein custard powder adhy cup milk mn daalen achi tarah mix karein ta ke ghutliyan nah rahen..
  5. Ab thora thora kar ke is mixture ko vermicelli mn add krtay jayen aur chmcha hilaty rahen..
  6. Medium flame py us wqt tak pkayen jab tak custard ki tarah thick na ho jaye..
  7. Packet py the gyi instructions ke mutabiq banana flavored jelly ready kar lain aur fridge mn thanda kar lain..
  8. Ab mixture ko chulhay sy utar kar ek bowl mein daal kar thanda kar lain..
  9. Ab is mein jelly cubes kaat kar daalen aur almonds+pistachios sy decorating kar lain..
  10. Yummy results ke liay isay thanda kar ke serve karein.Yummilicious recipe hai zroor try karein..

Just before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange over filling. Lively Weekends Tags: Balochi Seh Color Jelly Kheer.. Shireen Anwar Tags: White Chocolate and Vermicelli Delight.

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