Mango Sevai Kheer Recipe
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.
Equipment
- Non-stick Kadai
Ingredients
- 4 tablespoons ghee
- 1 cup cashews or kaju
- 1 cup sevai
- ½ liter Full Cream Milk
- ½ teaspoon elaichi powder or cardamom powder
- 1 cup sugar
- 1 cup Mango Puree 2 large mango about 250grams
- Mango Pulps as per requirement
- Kesar or Saffron Strands optional
- Pistachios chopped (optional)
- Kishmis or raisins
Instructions
- In a non-stick Kadai add 4 tbsp ghee and cashews. Roast cashews for 2-minutes until toasty and then get them out.
- In the same pan, add sevai and roast it for about 2-3 minutes, and then set it aside.
- In a separate kadai add ½ liter full cream milk and bring it to a slow boil. Add elaichi powder and sugar. Stir well until combined. Boil until milk reduces to ⅔rd of its quantity.
- add roasted sevai into milk and stir well until combined. Cook for about 2-3 minutes and bring it to a quick boil. Then take it off the heat and allow it to cool down completely.
- Add Mango Puree and stir well until combined.
- Garnish with mango pulp, chopped Pistachios, roasted cashews, raisins, and saffron strands.
Video
Notes
- Make sure you cool down milk completely before adding mango puree or mango pulp.