Goat Milk

Looking for the ultimate creamy and fruity dessert?

This Seviyan kheer fruit custard recipe is the perfect sweet treat to serve this Ramadan. With chunks of mango, sweet grapes and crumbled biscuits, this pudding is an absolute winner.

This recipe requires 30 mins Preparation & Cooking time, plus 4 hrs Cooling time. Serves 6

Ingredients:

• 875 ml- 1 liter goat milk
• 1 tbsp ghee#ad
• 75g vermicelli pasta
• ½ tsp ground cardamom
• ¼ tsp saffron
• 100g granulated sugar (or to taste)
• 1 tbsp whole almonds, roughly chopped
• 1 tbsp cashews, roughly chopped
• 1 tbsp raisins
• 2 tbsp custard powder
• 15 digestive biscuits, finely crushed
• 80g pack pomegranate seeds?
• 300g mango, diced
• 150g red grapes, quartered
• 60g pistachios, roughly chopped
• raspberries, to serve (optional)

Directions:

• Melt the ghee in a heavy saucepan over a medium heat. Add the vermicelli and cook for 2-3 mins, stirring often, until golden brown.
• Add the cardamom, saffron and 750ml milk; stir and bring to the boil. Bubble over a medium-low heat for 8-10 mins until the vermicelli nests are cooked through, stirring often to prevent the milk from catching. Stir in the granulated sugar and cook for 2-3 mins until dissolved, then add the nuts and raisins.
• Whisk the custard powder with 125ml milk in a small bowl until smooth. Pour into the pan, whisking constantly, and cook for 3-4 mins until it starts to thicken. Add a little more milk if it seems too thick – it should be creamy and just thick enough to coat the back of a spoon.
• Remove from the heat and transfer to a large bowl. Leave to cool to room temperature, then cover and transfer to the fridge for at least 4 hrs.
• Divide the crushed biscuits between 6 x 250ml tall glasses. Top with the pomegranate seeds, mango and grapes, and pour over the chilled custard. Top with pistachios and raspberries (if using) to serve.