Custard Kunafa Cups – Indian Style Quick and Easy Dessert

Ingredients

• 1 cup vermicelli
• 300 ml cream milk
• 2 tsp vanilla custard powder
• 2 tsp ghee
• 1 tsp cardamom nutmeg powder
• 4 tsp finely chopped pistachio
• 3 tsp sugar
• 2 tsp powder sugar
• Some chopped rose petals

Steps

1. In a pan, add ghee, roast vermicelli on a low flame. Stir continuously to avoid burning as vermicelli are very thin. Roast until turns almond color. Add powder sugar and cardamom nutmeg powder. Combine well. Turn off gas.
2. Boil milk, add sugar, stir constantly. When milk reduced, add custard powder mixed milk in boiling milk. Stir continuously to avoid lumps.
3. Add cardamom nutmeg powder, when custard thickens, turn off gas. Keep in fridge to set, when cool down completely.
4. Take cups. Put vermicelli – kunafa layer at the bottom of cup. Spread and press gently. Pour custard layer on it. Sprinkle chopped pistachio. Again repeat the layers. Second layer of kunafa, press it. Pour custard, sprinkle chopped pistachio, and on the top again kunafa layer. And in middle custard.
5. Garnish with chopped pistachio and rose petals. Serve when chilled. Enjoy..