This delightful Mango Sevai Dessert combines roasted vermicelli with a creamy mango custard, creating a rich and flavorful treat. It's a perfect blend of textures and sweet mango goodness, ideal for a refreshing dessert.
Adjust servings
All Ingredients - For Sevai Preparation
Ghee1 tsp
Chopped almond & cashew1/4 cup
Raisins2 tbsp
Vermicelli/sevai1 cup
Sugar2 tbsp
Water1 cup
All Ingredients - For Custard Mango Mix
Custard powder2 tbsp
Water1 cup
Milk2 cups
Sugar1/4 cup
Mango purée1/2 cup
⚠ Contains Allergens
dairynutsgluten
Step-by-Step Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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