Course: Dessert Cuisine: Pakistani
Prep Time: 30 Mins Servings: 6
Let's start by making the jellies. In one cup of hot water, whisk the jelly until it melts. Transfer to a square container, let cool, and chill until solid. In this manner, you will prepare two jellies.
Custard is made by whisking milk, custard, and sugar together and cooking until thickened. Turn off the heat.
Add the cream and rose syrup to the custard and whisk until well combined. Let it cool.
Make sure a deep dish is cleaned and washed.
Vermicelli should be cooked in boiling water until done and drained. Spread right away onto the dish.
Spread the fruits over the vermicelli after straining them out of the can.
After a few minutes of roasting, smash the nuts roughly. Over the fruit layer, sprinkle.
Now cover the top with the prepared layer of rose custard. When the dessert is set and cold, cover it with cling film and let it cool for a few hours.
Cut the jelly into pieces just before serving.
Serve right away after placing on top of the custard layer.
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