Fusion Pudding (Seviyan Kheer With Mango And Custard)

Mango season is about to get over but still, my mind can’t stop thinking about Mango recipe.

So this time I tried a different recipe with Mangoes. Seviyan or vermicelli kheer is a traditional popular dessert.  Seviyan is a delicious and an easy recipe to make.

Basic seviyan is made with milk,seviyan and sugar, and then flavored with cardamom. This time I tried fusion.

I made seviyan kheer with mango and custard.”Fusion cooking is a delight! It creates magic and is fairly easy to do.”Seviyan (Vermicelli) Kheer Recipe.


2 cups boiled milk
2 tbsp ghee
1 cup mango puree
1 cup vermicelli (seviyan)
1 cup sugar
2 tbsp custard powder
1/4 cup milk for making custard powder paste
1/2 tsp cardamom (elaichi) powder (optional)
2 tablespoons sliced or crushed almonds
1/2 cup chopped mangoes

1 mango for making  rose


  1. Use a nonstick or heavy bottom frying pan to make a seviyan kheer.
  2. Add the seviyan and ghee and roast them for about two minutes on medium low heat.
  3. Add the milk and increase the heat to medium-high.
  4. After milk comes to boil reduce the heat to medium.
  5. Let the milk boil for about 15 minutes, until the milk is creamy and reduced to almost half.
  6. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
  7. Add the sugar, mango puree and custard powder paste.
  8. Let the seviyan kheer simmer over low heat for about 5 to10 minutes.
  9. Turn off the heat. As seviyan kheer cools it will become thicker in texture.

First, serve seviyan kheer  in short glasses then garnish with Mango Rosette (For recipe click here: How To Make Mango Rosette)

 Or serve in bowl and garnish with mango cubes and almonds. Serve chilled ….


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