Mango Seviyan recipes – Mango Vermicelli Kheer – Aam ki semiya Kheer
Mango vermicelli kheer is a scrumptious and simple kheer with a twist. Addition of mangoes makes a perfect variation to the regular Vermicelli kheer. Here, mango pulp is added to the cooked vermicelli kheer making it super delicious and yummy. Mango vermicelli is a very apt and delectable dessert to relish as its summers and also mangoes season. Its unique taste and flavor will make you crave for more.
This simple and easy to prepare sweet makes a perfect dessert for any party or special occasion. Whenever you crave for something sweet try making this Vermicelli kheer recipe with this easy to follow recipe and step-by-step pictures. Everyone will surely love eating this sweet for sure. Enjoy!
Directions
Getting ready:
1. Finely chop cashews and almonds in small chunks.
2. Slice down the pistachios thinly and powder the peeled cardamom.
3. Rinse the mangoes thoroughly and peel them.
4. Chop down the mangoes finely.
Making:
5. Take milk in a vessel and place it on flame for simmering.
6. Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.
7. Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.
8. When the vermicelli has turned golden brown in color, turn off the flame immediately.
9. When you see gentle boil in the milk, add these roasted vermicelli to it.
10. Stir and continue stirring until the milk starts simmering again.
11. Now reduce the flame and stir the milk for few more minutes.
12. The vermicelli is now cooked through and turned tender, add sugar to the milk.
13. Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.
14. Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.
15. To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.
16. Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.
Serving:
17. Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.
Suggestions:
- You can also add mango pulp to the kheer along with the finely chopped mango.
- For 3 to 4 members
- Time – 30 minutes
- Mango – 1 (300 grams)
- Vermicelli – ½ cup (50 grams)
- Sugar – ¼ cup (50 grams)
- Cashews – 5 to 6
- Pistachios – 10 to 12
- Almonds – 4
- Green cardamom – 4
- Milk – 500 Ml
- Ghee – 1 tbsp
- Finely chop cashews and almonds in small chunks.
- Slice down the pistachios thinly and powder the peeled cardamom.
- Rinse the mangoes thoroughly and peel them.
- Chop down the mangoes finely.
- Take milk in a vessel and place it on flame for simmering.
- Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.
- Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.
- When the vermicelli has turned golden brown in color, turn off the flame immediately.
- When you see gentle boil in the milk, add these roasted vermicelli to it.
- Stir and continue stirring until the milk starts simmering again.
- Now reduce the flame and stir the milk for few more minutes.
- The vermicelli is now cooked through and turned tender, add sugar to the milk.
- Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.
- Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.
- To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.
- Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.
- Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.
14 Comments
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gita
June 25, 2016 at 12:19 pm
Hello, nisha mam! I’m a huge fan of yours. I want to know when we should add the mangoes to the seviyan when it is hot or cold? As mango may curdle the milk.
Nisha Madhulika
June 25, 2016 at 5:47 pm
Add mangoes when the milk is lukewarm.
naina
June 23, 2016 at 11:57 am
Hello nisha mam! I am a huge fan of your cooking and voice. You are a master chef mam. I always keep trying your recipes and believe me the outcomes are really amazing and delicious. I tired your mango vermicelli kheer recipe and took same measurements as yours, but it was little less sweet in taste. So, I added more sugar to it and kheer was awesome then. Thank you ma’am for sharing your recipes with us.
Nisha Madhulika
June 23, 2016 at 5:27 pm
Yes, you can add more sugar to it.
jesika
June 17, 2016 at 5:57 pm
Nisha ji, how are you? Thanks for sharing this different version of seviyan. Can I use mango puree for making aam seviyan kheer?
Nisha Madhulika
June 20, 2016 at 4:27 pm
Yes, you can.
manish
June 16, 2016 at 5:01 pm
Mam, my milk got coagulated after adding mangoes to the aam seviyan kheer. Please suggest me something so that it doesn’t happen again.
Nisha Madhulika
June 20, 2016 at 4:27 pm
Use ripen mangoes for making seviyan.
kalpna
June 13, 2016 at 5:15 pm
Try using the Safeda variety of mangoes as the other varieties have little threads which will not taste good in kheer.
ananya
June 13, 2016 at 10:35 am
Can we use any other variety of mangoes for this mango vermicelli kheer?
bharti
June 11, 2016 at 5:51 pm
Yes you can use roasted vermicelli as well.
charu
June 11, 2016 at 12:57 pm
Hello ma’am. Can we use roasted vermicelli for making this kheer?
kavita
June 10, 2016 at 5:29 pm
anshika ji, Yes, you can add any other fruit accordingly.
deepti
June 10, 2016 at 3:43 pm
Really super amazing recipe maam. Can we add any other fruit?