Mango sewiyan is easy to make at home.

Highlights

  • Sewiyan made with vermicelli is a popular Indian dessert.
  • Try yummy mango sewiyan this summer season.
  • Mango sewiyan can be made in less than 30 mins.

Sewiyan is one of the easiest Indian desserts to make and is also popular among mango lovers. Vermicelli roasted in ghee and cooked in milk along with dry fruits and raisins gives a strong competition to more commonly-made rice kheer. Sewiyan is mostly made during festivals like Karva Chauth and Eid, and you might know with its alias – pheni. Ring a bell? You don’t have to wait for any special occasion to make this creamy, milky dessert; in fact, give it a summer spin to make mango sewiyan.

Vermicelli is thin noodle-like strands broken into smaller bits. It can be made of wheat atta, maida or even sooji. We recommend the sooji variety as it turns out to be velvety soft with a great taste, when cooked.

Mango sewiyan with the goodness of our favourite ‘aam’ is one summer mango dessert you have to make this season. It tastes best when chilled, so plan to make it in advance and give it ample time to cool. But, don’t worry, making it won’t take much time (less than 30 mins).

(Also Read: 5 Incredibly Creative Mango Recipes You Must Try)

Sewiyan made with vermicelli is a popular Indian dessert. 

Mango Sewiyan Recipe –

Ingredients –

Half cup vermicelli

4 cups milk

1/4 cup sugar

2 tbsp dry fruits – pistachios, cashews and raisins

1 mango

Half tbsp. ghee (clarified butter)

1/4 tsp cardamom powder

Method:

Step 1 – Heat ghee in a deep vessel. Roast the dry fruits. You can chop them and grate them or make their shavings before roasting them. When they start turning brown, remove them and keep aside.

Step 2- In the same vessel with leftover ghee, roast vermicelli. If you have pre-roasted vermicelli, you can skip roasting them, just add the roasted vermicelli in the kadhai.

Step 3 – Add milk and boil vermicelli till almost cooked.

Step 4 – Add cardamom powder and sugar. Mix well and let the semolina cook completely.

Step 5 – See to it that there should not be too much milk left. Vermicelli should be semi-dry.

Step 6 – Add roasted dry fruits and let the sewiyan cool down.

Step 7 – Meanwhile, peel and chop the mango and grind the pieces to make puree.

Step 8- When the sewiyan comes down to room temperature, add mango puree to sewiyan and keep it in the refrigerator for at least one hour. Serve chilled.

(Also Read: 7 Mango Desserts You Must Make This Season)

This mango sewiyan tastes so good and fresh that your family, especially kids, will ask you to make it every day.
 

About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

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