This Mango Vermicelli Kheer is a delightful twist on the classic Indian sweet. It’s quick, easy, and rich, prepared with milk, vermicelli, sugar, cardamom powder, and saffron.
For an easy dessert or sweet recipe, perfect for special occasions or romantic dates, try this.
India, a land of festivals, celebrates numerous occasions throughout the year, from welcoming each season to religious festivals like Diwali, Holi, and Eid.
Desserts, especially Kheer, GULAB JAMUN, JALEBI, and LADDU, play an essential role in these festivities.
WHAT IS VERMICELLI KHEER OR SEVIYAN KHEER?
This is an Indian dessert made with vermicelli, milk, sugar, cardamom powder, and saffron. You can use different types of vermicelli like rice, flour, semolina, etc.
If you can’t find vermicelli, you can try using angel hair or spaghetti pasta. I’ve tested this and it works well.
WHAT IS MANGO KHEER?
Mango kheer is a delightful variation of traditional kheer, prepared by adding fresh mango puree and chunks. It’s a must-try dessert during peak mango season ad hot summer days.
When I spot seasonal fruits or veggies, I experiment with new recipes. If they turn out delicious and easy to make, I store the recipe in a box and surprise guests during festivals that match the season. This is how I prepared the mango kheer for my family as they love kheer and mangoes. 🙂
If you adore mangoes or have plenty in your pantry, give this mango kheer a try. Don’t forget to follow my blog for more exciting recipes featuring fresh mangoes this summer!
INGREDIENTS FOR MANGO VERMICELLI KHEER | MANGO SEVIYAN KHEER
- Whole Milk / Doodh – 1.5 liter
- Vermicelli / Sevai – 1 cup
- Sugar / Chini – 1 cup
- Pistachio / Pista silvered – 2 tbsp
- Almonds / Badam sliced – 3 tbsp
- Few threads Saffron / Kesar
- Cardamom Powder / Elaichi Powder – 1 tsp
- Alphonso Mangoes – 4
- Clarified Butter / Desi Ghee 2 tbsp
HOW TO PREPARE MANGO VERMICELLI KHEER, SEVIYAN KHEER
Heat ghee in a pan on low flame. Add sevai/vermicelli and roast till golden. Keep stirring.
Remove the roasted sevai in a bowl. Add 1 tbsp oil to the pan, roast the nuts till golden, and keep aside.
Soak saffron in 1 tbsp milk and keep aside.
Now, boil milk in the pan over medium heat, stirring continuously. Reduce heat and let it cook for 5-6 minutes.
Add the roasted sevai and mix well. Cook on low heat for about 10 minutes until sevai becomes soft and kheer slightly thick.
Add saffron and sugar. Boil while stirring to prevent sticking.
Cook for 3-4 minutes on low heat until sugar dissolves and cooks properly. Adjust sweetness if needed.
Turn off the heat, add cardamom powder, and let it cool completely.
Peel and puree 3 mangoes. Chop 1 mango into small pieces.
Once the kheer cools down, add the mango puree and half of the roasted nuts. Refrigerate for a few hours.
Serve chilled sevai kheer garnished with mango pieces and sliced nuts.
Enjoy! It stays well in the refrigerator for 2 days.
SOME IMPORTANT TIPS BEFORE YOU START MAKING KHEER
Avoid adding mango puree to hot kheer to prevent curdling. Serve this dessert chilled.
Fresh mango puree is recommended, adjust sweetness with sugar.
Kheer thickens as it cools; add more milk or water for a runny consistency If you want and adjust sugar accordingly.
Stove-top and instant pot methods require different milk amounts. Whole milk for richness, but low-fat options work too.
Cooking time varies for semiya or seviyan, check package instructions.
You can make this dessert even during the off-season of mangoes by using canned mango puree.
Adjust vermicelli amount for desired kheer consistency.
You can use angel hair or spaghetti pasta instead of vermicelli for making this kheer.
FAQs
This seviyan kheer is similar to sheer khurma, an Eid festival dish, but sheer khurma is richer, containing more nuts, dates, and sugar.
Yes. Sauté nuts in vegan butter and use dairy-free milk like almond, soy, or coconut.
Mango Kheer can be store in a fridge for up to 2 days in an airtight container. If it thickens, add cold milk, give it a stir.
RECIPE CARD
Mango Vermicelli Kheer
Ingredients
- 1.5 liter Whole Milk / Doodh
- 1 cup Vermicelli / Sevai
- 1 cup Sugar / Chini
- 2 tbsp Pistachio / Pista silvered
- 3 tbsp Almonds / Badam sliced
- Few thread Saffron / Kesar
- 1 tsp Cardamom Powder / Elaichi Powder
- 4 Alphanso Mangoes
- 2 tbsp Clarified Butter / Desi Ghee
Instructions
- Heat ghee in a pan on low flame. Add sevai/vermicelli and roast till golden. Keep stirring.
- Remove the roasted sevai in a bowl. Add 1 tbsp oil to the pan, roast the nuts till golden, and keep aside.
- Soak saffron in 1 tbsp milk and keep aside.
- Now, boil milk in the pan over medium heat, stirring continuously. Reduce heat and let it cook for 5-6 minutes.
- Add the roasted sevai and mix well. Cook on low heat for about 10 minutes until sevai becomes soft and kheer slightly thick.
- Add saffron and sugar. Boil while stirring to prevent sticking.
- Cook for 3-4 minutes on low heat until sugar dissolves and cooks properly. Adjust sweetness if needed.
- Turn off the heat, add cardamom powder, and let it cool completely.
- Peel and puree 3 mangoes. Chop 1 mango into small pieces.
- Once the kheer cools down, add the mango puree and half of the roasted nuts. Refrigerate for a few hours.
- Serve chilled sevai kheer garnished with mango pieces and sliced nuts.
- Enjoy! It stays well in the refrigerator for 2 days.