Step-by-Step Instructions

1. 1.Fry Dry Fruits

   Heat 1 teaspoon of ghee in a pan. Add 1/4 cup of chopped almonds and cashews and fry until lightly golden. Then add 2 tablespoons of raisins and fry for a few seconds until they plump up. Remove the fried dry fruits from the pan and set aside.

2. 2.Cook Vermicelli

   In the same pan, add 1 cup of vermicelli/sevai and roast until it turns golden brown. Add 2 tablespoons of sugar and mix well. Pour in 1 cup of water and sauté for 2-3 minutes until the water is absorbed and the vermicelli is cooked and soft.

3. 3.Combine with Dry Fruits

   Add the previously fried dry fruits back into the cooked vermicelli mixture. Mix everything thoroughly. Turn off the flame and let it cool slightly.

4. 4.Prepare Custard Mix

   In a separate bowl, combine 2 tablespoons of custard powder with 1 cup of water. Mix well until there are no lumps and a smooth yellow paste is formed.

5. 5.Cook Custard

   In a pot, pour 2 cups of milk and add about 1/4 cup of sugar (or to taste). Bring the milk to a boil, stirring occasionally. Once boiling, slowly pour in the prepared custard mix while continuously stirring to prevent lumps. Cook until the mixture thickens to a creamy consistency.

6. 6.Add Mango Purée to Custard

   Turn off the flame and let the custard cool down. Once cooled, add 1/2 cup of mango purée to the custard. Mix thoroughly until the mango purée is fully incorporated and the custard has a uniform yellow color.

7. 7.Assemble the Dessert

   In a serving dish, spread a layer of the prepared vermicelli (sevai) mixture evenly at the bottom. Pour the prepared mango custard mix over the vermicelli layer, spreading it smoothly to cover completely. Add a few dollops of extra mango purée on top for enhanced flavor and visual appeal. Finally, garnish with some of the remaining sevai mixture.