Mango Sevai Kheer | Mango Seviyan

Mango Sevai Kheer or Mango Vermicelli Kheer or Semiya Kheer is a quick and easy Indian dessert that you can make in simply no time. In my home, I make Sevai Kheer all the time. It's like my go-to last-minute recipe.

All I have to do is combine roasted dry fruits and sevai with rabri (or thickened milk). You must be wondering how can we add Mango flavors into the sevai? Mango when mixed with milk gets curdled. right?

But, not this time. I will tell you tips and tricks that will not curdle your milk but would add a sweet and sour mango taste to your sevai kheer.

Jump To

• Ingredients
• How to Make Mango Sevai Kheer
• Step 1: Toast Cashews in Ghee
• Step 2: Roast Sevai
• Step 3: Boil milk until it reduces to ⅔rd of its quantity
• Step 4: Add Roasted Sevai in Milk
• Step 5: Cool Down Sevai
• Step 6: Add Mango Puree
• Step 7: Garnish and Serve
• Variations
• Top Tips
• More Indian Desserts Recipes
• Recipe Card
• Mango Sevai Kheer Recipe

Ingredients

To make Mango Sevai Kheer

• Ghee
• Cashews or Kaju
• Vermicelli or Sevai (roasted or plain)
• Full Cream Milk
• Elaichi Powder or Ground Cardamom
• White Sugar
• Mango Puree

For Garnish

• Saffron Strands or Kesar
• Mango Slices
• Pistachios
• Almonds

How to Make Mango Sevai Kheer

Step 1: Toast Cashews in Ghee

In a pan or Kadai heat 4 tablespoons of Ghee. And then add cashews. Stir lightly for 2-minutes on medium-high flame until it becomes "toasty" but not burnt. Once done, set them out and keep them aside.

Step 2: Roast Sevai

If you have roasted sevai then you can skip this step. or else, in the same pan, add sevai and get them roasted for a couple of minutes. This will make them taste so good.

Step 3: Boil milk until it reduces to ⅔rd of its quantity

In a separate Kadai add ½ liter full cream milk. Bring it to a quick boil and then allow it to reduce for a couple of minutes. Generally, it takes 20-25 minutes for ½ liter milk to reduce to ⅔rd of its quantity. Be patient and stir lightly so that there are no brown spots or lumps at the bottom of the pan.

Add Elaichi Powder and Sugar. Adjust sugar as per your choice. Give it a good stir for a couple of minutes.

Step 4: Add Roasted Sevai in Milk

Add roasted sevai in milk and stir well for about 2-3 minutes. In these 2-3 minutes, sevai will get cooked in milk. And the rest will happen automatically.

Step 5: Cool Down Sevai

This is probably the MOST important part of this recipe. You have to cool down your sevai completely before adding mango puree.

Step 6: Add Mango Puree

This brings me to my next step, where we'll add mango puree to Sevai. Make sure your Sevai has cooled down completely or else the Mango will curdle your Sevai. Give it a good stir for a couple of minutes until mango mixes with the sevai.

Step 7: Garnish and Serve

Finally, Serve this in a bowl. Garnish with roasted cashews, raisins or kishmis, mango chunks, and some chopped pistachios.

Variations

• No Kheer - If you don't want to boil milk and reduce it to a kheer like consistency, then you can skip that step. Just add milk to roasted sevai.
• Add Dry Fruits while Boiling Milk - If you want, you can add dry fruits directly into the milk while you are boiling it.
• Mango Custard Powder - If you want, you can add mango custard powder to cold milk, stir well and then add it to your sevai.
• Mango Pulp - If you want you can add some chopped mango pulp directly into cold sevai when you are adding mango puree.

Top Tips

• Cold Sevai Kheer - When you add Mango Pulp and Mango Puree make sure your sevai kheer has cooled down completely or else your kheer will curdle.
• Roasted Sevai - Make sure you roast your sevai with ghee for that excellent taste and texture.

More Indian Desserts Recipes

• Chocolate Barfi
• Makhana Ladoo with Jaggery
• Malai Kulfi Recipe with Kesar Pista
• Maharashtrian पुरणपोळी रेसिपी
• Malpua
• Easy Besan Ladoo

Recipe Card