Seviyan Fruit Custard

To make Seviyan Fruit Custard, start by heating 2 tsp of desi ghee in a pan and roasting 0.75 cup of unroasted seviyan until golden brown. In a separate pot, bring 1 L of full-fat milk to a boil. Mix 2 tbsp of vanilla custard powder with 0.5 cup of cold milk to create a smooth paste, then add this to the boiling milk while stirring continuously to avoid lumps. Add 1 cup of sugar and cook until the mixture thickens. Stir in the roasted seviyan and cook for a few more minutes. Once done, remove from heat, let it cool slightly, and mix in 3.5 cups of chopped fruits (excluding oranges, papaya, and melons) and 0.25 cup of chopped dry fruits. Garnish with 6 saffron strands and refrigerate until chilled before serving.

Yes, you can make a dairy-free or vegan version of Seviyan Fruit Custard by substituting full-fat milk with plant-based milk such as almond milk or coconut milk. Additionally, ensure that the custard powder you use is vegan-friendly, as some brands may contain dairy. This way, you can enjoy a delicious and creamy dessert while adhering to a vegan diet.

For Seviyan Fruit Custard, you can use a variety of fruits such as apples, bananas, berries, and grapes. However, it's best to avoid oranges, papaya, and melons as they may not blend well with the custard's flavor. Feel free to mix and match your favorite fruits to create a colorful and delicious dessert!

To store leftover Seviyan Fruit Custard, place it in an airtight container and refrigerate. It can be kept in the fridge for up to 3-4 days. Make sure to stir it gently before serving, as the custard may thicken upon chilling. If you find it too thick, you can add a splash of milk to loosen it up.

Seviyan Fruit Custard pairs wonderfully with a variety of accompaniments. You can serve it alongside a scoop of vanilla ice cream for added creaminess, or with a sprinkle of crushed nuts for extra crunch. Additionally, a drizzle of honey or a dollop of whipped cream can enhance the flavors and make your dessert even more indulgent.