Custard powder: 3tbsp
Milk: ½ ltr
Sugar: 4tbsp (or as per taste)
Vermicelli/Semiya: 3tbsp (broken into small pieces)
Water: 2-3 tbsp
Apple: 1 (chopped) (optional)
Method of Preparation
Heat a non- stick pan, add sugar to it, when it starts to brown add water to it. Stir well, after 30 seconds switch off the flame. Keep aside.
Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.
Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.
Take milk in a bowl; add sugar and custard powder to it.
Stir well without forming lumps. Keep on flame, stir frequently till it thickens.
Switch off the flame. Keep aside let it cool slightly.
Take a small bowl in which you are going to set the pudding add 1tbsp caramel syrup, and then add little caramelized vermicelli, then add the some custard to it on top add some chopped apple pieces and caramel syrup and again add some custard.
Do the same in each bowls. Refrigerate to 2-3 hours or till it sets.