Description
Mango Seviyan is a creamy flavourful Indian dessert made with roasted vermicelli simmered in milk, sweetened condensed milk, ripe mango puree and infused with saffron and cardamom, garnished with nuts and rose petals. This vibrant, flavourful treat is perfect for special occasions or as a refreshing summer dessert. So let’s make it.
Scale
Ingredients
- ¼ cup seviyan (vermicelli)
- 2 cups milk
- 1 pinch saffron
- ¼ cup sweet condensed milk
- 1 cup mango puree (2 mangoes) pureed with 2 tbsp water)
- 1 tsp ground cardamom
For Garnish
- Chopped mangoes
- Thinly sliced almonds
- Black raisins (optional)
- Cranberry (optional)
- Rose petals (optional)
- Saffron
Instructions
Preparation
- Peel and chop the mangoes.
- Blend the mango pieces with 2 tablespoons of water until smooth. Set aside.
How to make Mango Seviyan
- In a dry pan, lightly roast the seviyan over medium heat until they turn golden brown. Stir continuously to avoid burning. Set aside.
- Add the milk to the pan, bring the milk to a boil over medium heat. Stir frequently to prevent it from sticking to the bottom.
- Once the milk is boiling, add the saffron strands, sweet condensed milk and mango puree. Stir well to combine.
- Reduce the heat to low and let it cook until the seviyan is soft and fully cooked.
- Add ground cardamom to the milk mixture. Stir well.
- Once the seviyan is cooked, remove the pan from heat and let it cool slightly.
- Refrigerate an hour before serving.
Garnish
- Pour the mango seviyan into a serving bowl.
- Garnish with chopped mangoes, black raisins, cranberry, dried rose petals and saffron strands.
- Serve chilled.
Notes
- Use ripe, sweet mangoes for the best flavor. Alphonso or Kesar mangoes work well for this recipe.
- Roasting the seviyan enhances the flavor. Keep an eye on them to prevent them from burning.
- Stir the milk continuously to prevent it from scorching. This also helps in reducing the milk to a creamier consistency.
- You can adjust the amount of condensed milk based on the sweetness of your mangoes and personal preference.
- If you prefer a thicker consistency, cook the mixture a bit longer. For a thinner dessert, you can add a little more milk.
- Garnish just before serving to keep the nuts and rose petals fresh and crunchy.
- Category: Dessert
- Cuisine: Indian
Keywords: Seviyan, Mango Seviyan Kheer, Mango Dessert, Eidr Recipes, Eid Recipe, Mango Vermicelli Recipe, Summer Dessert