Custard Sewai

well...i love sewai.i seriously do.but frankly i am bored with the normal variety....so today i thought i would make sewai with a twist...it was experimental but it worked....

ok this is what i had with me...
sewai (vermicelli)
milk
sugar
almonds
resin
custard
butter
the only measurement needed in this one is that for every volume of sewai you need double the volume of milk...

now take a vessel and put lots of butter.heat it.now add the sewai and in low flame fry (almost deep fry) the sewai....when it becomes slightly red add in the resin and the almonds.now this one was something i tried today...normally i hate the taste of cooked resins and almond...especially cooked almonds.today however i fried these two before cooking them and that made all the difference in the taste.next time i make kheer i am going to do the same....anyways coming back to the sewai...after the resins and almond have been fried for sometime add the milk and sugar keeping behind a little milk for later...let it boil in a low flame till the sewai becomes soft.
take custard (a rough estimation would be one tablespoon for every 2 cup milk) and pour a little cold milk over it to make it liquidy...pour this thing in the sewai thats cooking...cook for about a minute or till the sewai is creamy.
there....thats it.thats all you have to do.

this can be served hot or cold (i like it cold....but thats just me.i like all my milk products cold)...and with any add ons like cream, chocolate etc...


ps:i clicked may pics but i coudn decide which one so i put up 2.
ps:i think adding cardamom to this thing will make it taste better...but i was too lazy to hunt for the cardamom.
ps once again.....as you can make out my camera is ok.....yahoo :)