Colourful Custard by Zarnak Sidhwa in Food Diaries

Ingredients:
 Milk             5 cups
 Colored Vermicelli     1 cup
 Custard Powder     3 tbsp
 Sugar             ¾ cup
 Green Cardamoms     2
 Cloves         2
 Clarified Butter            2 tbsp
 Vanilla Essence            ½ tsp
 Cream                 200 grams
 Fruit Cocktail                 1 medium can
 

Method:
 Heat ghee, add cardamom and cloves with colorful vermicelli, fry for 2 minutes and add in all but ½ cup milk. Cook till boiling. Add sugar then slowly add in the dissolved custard powder with the ½ cup milk set aside. Add vanilla essence. Remove and cool. Lastly fold in the cream and fruit cocktail. Serve chilled.

Ingredients:

 Milk                            5 cups

 Colored Vermicelli     1 cup

 Custard Powder         3 tbsp

 Sugar                          ¾ cup

 Green Cardamoms     2

 Cloves                        2

 Clarified Butter                                  2 tbsp

 Vanilla Essence                                  ½ tsp

 Cream                                                 200 grams

 Fruit Cocktail                                     1 medium can

 Method:

 Heat ghee, add cardamom and cloves with colorful vermicelli, fry for 2 minutes and add in all but ½ cup milk. Cook till boiling. Add sugar then slowly add in the dissolved custard powder with the ½ cup milk set aside. Add vanilla essence. Remove and cool. Lastly fold in the cream and fruit cocktail. Serve chilled.