Looking for a unique, delicious dessert that blends cultural flavours with wholesome nutrition? This Vermicelli Kunafa Custard made with Bambino Multi Millet Vermicelli is a delightful twist on the traditional Middle Eastern dessert kunafa with the added goodness of millet-based vermicelli. A rich, creamy custard combined with nutty, toasted vermicelli makes this dessert truly irresistible.
Methods
Ingredients:
- 4 cups full-fat milk
- ½ cup sugar (adjust sweetness as desired)
- 3 tbsp custard powder
- ½ tsp vanilla extract
- A pinch of cardamom powder
- 1 cup Bambino Multi Millet Vermicelli (lightly roasted)
- 2 tbsp ghee or unsalted butter
- ¼ cup chopped nuts (almonds, pistachios)
- Optional raisins
- Extra chopped nuts
- A drizzle of honey or rose syrup
- Fruits (optional topping)
Method:
- Heat a pan over low flame, add ghee, and lightly roast the Bambino Multi Millet Vermicelli until it turns slightly golden and fragrant. Remove and keep aside.
- In a bowl, blend the custard powder with ½ cup of cold milk until smooth.
- Heat the remaining milk in a saucepan and add sugar. When the milk begins to warm, add the custard slurry and continuously whisk until thickened.
- Stir in vanilla extract and cardamom; remove from heat.
- Add the roasted vermicelli, chopped nuts, and raisins into the warm custard. Mix gently so vermicelli absorbs the creamy custard.
- Pour into individual serving bowls or a large dish. Chill for at least 1 hour to let flavours an texture set. Top with extra nuts, honey or fruits just before serving.
This Vermicelli Kunafa Custard with Bambino Multi Millet Vermicelli brings together the creamy richness of classic Arabic desserts with the nutritious edge of millets. A perfect dessert for celebrations, weekend treats, or anytime you want something sweet yet wholesome. The millet vermicelli adds texture and goodness without compromising taste, making it a dessert you’ll enjoy again and again!