Dessert
Lab e Shireen
1 h 30 minServes 8Nutri-Score D€€
D
1 h 30 min
1 h 30 minLab e Shireen
recipe by
Gj.sweetandsavoury
@gj.sweetandsavoury
6 recipes
8 imports
0 cooked
what you need
Ingredients
colorful vermicelli (broken into short pieces)Grains80 g
milk (divided)Dairy1.2 litres
sugarPantry200 g
cardamom pods (lightly crushed)Spices2 pieces
custard powder (dissolved in milk)Pantry5 pieces
thick cream (chilled)Dairy180 ml- strawberry jelly powder (dissolved in boiling water)Pantry1 piece
- mango jelly powder (dissolved in boiling water)Pantry1 piece
boiling water (for the jellies)Other720 ml- fruit cocktail tin (drained)Pantry1 piece
cashews (chopped)Nuts & seeds20 g- almonds (chopped)Nuts & seeds20 g
- pistachios (chopped, some reserved for garnish)Nuts & seeds20 g
per serving
Nutrition
259kcal
- Carbs
- 41 g
- Proteins
- 6 g
- Fat
- 8 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
Baking dish
step by step
Method
- Step 1
Prepare the jellies
- Dissolve the strawberry jelly powder in boiling water and pour into a flat dish.
- Dissolve the mango jelly powder in boiling water and pour into another flat dish.
- Chill until fully set, then cut into small cubes.
- Step 2
Toast the nuts
- Lightly toast the chopped cashews, almonds and pistachios in a dry pan until fragrant.
- Set aside, keeping some pistachios for garnish.
- Step 3
Cook the vermicelli
- Bring part of the milk to a boil with the cardamom pods.
- Add the colorful vermicelli and simmer until softened.
- Step 4
Make the custard
- Dissolve the custard powder in the remaining milk until smooth.
- Pour into the simmering milk and stir continuously until thickened.
- Add the sugar and cook until dissolved.
- Step 5
Cool and fold in
- Remove the cardamom pods and let the custard cool completely.
- Fold in the thick cream, then the fruit cocktail, jelly cubes and toasted nuts.
- Step 6
Chill and serve
- Pour into a serving dish and refrigerate until well set.
- Garnish with jelly cubes and pistachios before serving.
most cooked first