Mango Seviyan Pudding


  • 1 tablespoon ghee/clarified butter
  • 1 cup fine seviyan/vermicelli
  • 1 litre milk
  • 2 medium mangoes
  • ¼ cup sugar
  • 2 tablepoons custard powder
  • ¼ cup cold milk
  • 2 teaspoons pistachios
  • 2 teaspoons chironji
  • 2 teaspoons raisins
  • 2 teaspoons almonds
  • ¼ teaspoon cardamom powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat ghee in a kadai and then add fine vermicelli. Now roast for 3-4 minutes or until it turns aromatic and light golden brown in colour. Once done remove it in a bowl.
  2. In the same pan add milk and bring it to a boil.
  3. Now add the roasted vermicelli and cook for 3-4 minutes or until the vermicelli turns soft.
  4. Further add the sugar and cook for another couple of minutes.
  5. While the seviyan is getting cooked, in a small bowl add two tablespoons of custard powder and cold milk. Mix until smooth.
  6. Now add the custard mixture in the seviyan and keep stirring it continuously. Cook for another 2-3 minutes.
  7. Now add chopped almonds, pistachios, chironji, raisins and cardamom powder and mix well.
  8. Transfer the seviyan kheer in a bowl and let it cool down completely.
  9. Take a mango and grind it in a mixer grinder until smooth.
  10. Take another mango and chop it into small pieces.
  11. Once the seviyan kheer cools down, add the mango puree and the chopped mangoes and mix till everything is well combined.
  12. The mango seviyan kheer is ready. Garnish with chopped mangoes and pistachios.
  13. Serve immediately or let it cool down in the refrigerator for an hour and then enjoy this delicious mango kheer.

Recipe Notes

  • If you do not have fine seviyan then you can take the thick one too.
  • Do not over cook the seviyan kheer because it will become thick after cooling.
  • You can adjust the sweetness depending on how sweet the mangoes are.
  • Do not add mangoes in the hot kheer else it might curdle.
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