Name: Custard Rice Vermicelli Kichadi recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 3
Ingredients: 1 cup rice Vermicelli; Sufficient water; 1 tsp custard powder; Half ltr milk; For coconut milk -; 1 cup grated coconut; 1 cup jaggery; 1/4 tsp salt; 3 cup water; For decoration -; Few fresh fruits of your choice; Few cherries

ABOUT Custard Rice Vermicelli Kichadi RECIPE

Rice Vermicelli Kichadi is a sweet dish. It is with cool custard sauce. It's an innovative and really good in taste.

Ingredients Serving: 3

1 cup rice Vermicelli
Sufficient water
1 tsp custard powder
Half ltr milk
For coconut milk -
1 cup grated coconut
1 cup jaggery
1/4 tsp salt
3 cup water
For decoration -
Few fresh fruits of your choice
Few cherries

Instructions

CUT INTO SMALL PIECES OF RICE VERMICELLI.
ADD IN BOILING WATER.
CLOSE THE LID, LET IT BE BOIL IN LOW FLAME.
CHECK COOKED OR NOT.
DRAIN OFF THE WATER, LET IT BE COOL.
ADD CUSTARD POWDER INTO BOILING MILK.
STIR WELL, SWITCH OFF AND DO TWO PARTS, STORE THE ONE PART IN FREEZER AND ANOTHER IN FRIDGE FOR AN HOUR.
POUR SUFFICIENT WATER, GRAIN SMOOTHLY THE COCONUT AND JAGGERY FOR COCONUT MILK.
ROAST CASHEWS AND RAISINS IN GHEE.
POUR THE COCONUT MILK INTO IT, ADD 1/4 TSP OF SALT AND LET IT BE BOIL.
ADD VERMICELLI AND SAUTE WELL TILL THICKNESS, LET IT BE COOL IN ROOM TEMPERATURE.
TAKE CUSTARD SAUCE IN A SERVING BOWL.
ADD VERMICELLI SWEET KICHADI.
TOPPED WITH CUSTARD CUBE.
DECORATE WITH FRESH FRUITS AND CHERRY.

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