Recipe
Why make it
A chilled Pakistani dessert of vanilla custard, cream, soft vermicelli, red jelly cubes and fresh fruit, finished with almonds and pistachios. It suits Eid tables and dinner parties.
Serves 8
+ 9 more in the full recipe
Step 1 of 11
Make the jelly first. Tip the jelly crystals into a heatproof bowl, pour in 500 ml boiling water and stir for 2 minutes until fully dissolved. Pour into a shallow dish and leave to cool, then refrigerate until firm, about 2 hours.
Step 2 of 11
Melt the ghee in a small pan over medium heat. Add the broken vermicelli and stir for 1–2 minutes until it turns a shade deeper golden.
Step 3 of 11
Pour in 400 ml water and bring to a boil. Simmer for 4–5 minutes until the strands are soft but still hold their shape. Drain in a sieve, rinse under cool water and set aside.
Step 4 of 11
Mix the custard powder with 150 ml of the cold milk in a cup until there are no lumps.
Step 5 of 11
Heat the remaining 850 ml milk with the sugar in a large saucepan over medium heat. Stir until the sugar dissolves and the milk is steaming, just before it boils.
The last 6 steps are in the full recipe.
Cook’s tip
Cool the custard completely before adding cream and fruit, or the cream will thin out and the fruit will go soft.
Ready to cook?
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