Cooking Time: 10 Mins
Preparation Time: 10 Mins
0:05 – Intro
0:06 – Milk – 2 Cup
0:10 – Custard Powder – 2 Tbsp
0:13 – Mix well
0:18 – Sugar – 3 Tbsp
0:20 – Disolve well
0:22 – Turn on the flame
0:27 – Milk boils
0:28 – Cook for 5 Mins
0:31 – Stir continously
0:35 – Custard milk thickens
0:40 – Cool completely
0:43 – Water – 1/2 Litr
0:46 – Bring it to boil
0:48 – Red food colour – A pinch
0:51 – Vermicelli / Sevian – 3 Tbsp
0:55 – Cook for 5 Mins
0:59 – Cool completely
1:07 – Drain off water
1:18 – Mango – 1 cup
1:20 – Milk – 1 Cup
1:23 – Sugar – 1 Tbsp
1:25 – Blend
1:38 – Mix mango puree to prepared custard
1:50 – Layring of all ingredients in serving glasses.
Important
•Dissolve custard in cold milk to avoid lumps.
•Continuous stirring is must while making custard.
•Canned or fresh mango can be used.
•No need to add sugar to puree if using canned mango.
•Add mango puree to completely cool custard milk.
•Food colour in vermicilli is completely optional.
•Sagu can also be used instead of Vermicelli.
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