It is customary to serve a smorgasbord of flavourful delicacies during South-Asian festivals. And this one is a sure hit! The sweet aroma, richness of dry fruits, angel hair texture that rests in the lap of a milk and cream… is said to have descended from the Persian Empire and was also a top choice amongst Moghul kitchens. Enjoy this wonderful recipe which is often touted as soul food of celebrations and culture. The following recipe serves 4 people.
INGREDIENTS
1 cup – 200 ml
3/4 cup Sevaiyan (brown or white Vermicelli)
3 cups of Milk
2 tbsp sugar (adjust as per taste)
Pulp of 1 Mango
Dry fruits (cashews, almonds, pistachios, as per taste)
Crushed cardamom – 2 pods
Ghee – Clarified butter
METHOD
Heat ghee in pan. Fry your dry fruits & keep aside.
In same pan, roast vermicelli for 5-7 mins.
Add milk, followed by cardamom powder. Stir until milk thickens slightly. Add sugar at this point. Simmer until sugar is dissolved & vermicelli is cooked. Adjust consistency to your liking. If you like a thinner consistency, add a splash more of milk.
Switch off gas/stove. Let mixture come to room temperature. Add mango pulp at this stage & mix. Sprinkle your dry fruits and dress it up in a bowl.
Mango Sevaiyan best tastes cold. Let it sit in the chiller for half an hour before eating. You may want to cut up some mango pieces to serve alongside.
— Souvik Nath
Souvik Nath is a Civil Engineer and Infrastructure Planner, currently working with Tata Trusts. He lives with his wife in Mumbai, India.
