Mango Seviyan Pudding: Must Try This Summer!

🍽️ Tip: This Mango Seviyan Pudding is the perfect summer dessert, combining the tropical sweetness of mangoes with the comforting richness of seviyan (vermicelli). It’s a creamy and satisfying treat that can be enjoyed after lunch or as a sweet evening snack. Each serving of this dessert (about 1/4 of the recipe) contains approximately 300-350 calories, making it a delightful indulgence, but be sure to enjoy it in moderation.

🌟 Ingredients:

• 1 tablespoon ghee (clarified butter)

• 1 cup fine seviyan (vermicelli)

• 1 litre milk

• 2 medium mangoes

• ¼ cup sugar (adjust to taste)

• 2 tablespoons custard powder

• ¼ cup cold milk

• 2 teaspoons pistachios (chopped)

• 2 teaspoons chironji

• 2 teaspoons raisins

• 2 teaspoons almonds (chopped)

• ¼ teaspoon cardamom powder

📝 Instructions:

1. Roast the Seviyan:

   • Heat 1 tablespoon of ghee in a pan over medium heat. Add the fine seviyan (vermicelli) and roast them until golden brown, stirring occasionally to prevent burning. This should take around 4-5 minutes.

2. Prepare the Milk Mixture:

   • In a separate large saucepan, bring the milk to a boil. Once it starts boiling, reduce the heat and let it simmer.

   • In a small bowl, mix the custard powder with ¼ cup cold milk to make a smooth paste. Slowly add this paste to the simmering milk while stirring continuously to avoid lumps. Let the milk simmer for another 5-7 minutes until it thickens slightly.

3. Blend the Mangoes:

   • Peel and chop the mangoes into small pieces. Blend them into a smooth puree using a blender or food processor.

4. Combine the Ingredients:

   • Add the roasted seviyan to the simmering milk mixture and cook for another 5-7 minutes until the seviyan softens and absorbs the milk. Then, add the mango puree, sugar, and cardamom powder. Stir well and let the mixture cook for 5 more minutes.

5. Prepare the Garnish:

   • While the pudding is cooking, chop the pistachios and almonds. Soak the raisins and chironji in a little water for a few minutes.

6. Finish the Pudding:

   • Once the pudding has thickened and the seviyan is cooked, remove it from the heat. Let it cool for a few minutes. Then, pour the pudding into serving bowls.

7. Garnish and Serve:

   • Top the mango seviyan pudding with chopped pistachios, almonds, raisins, and chironji. Chill in the refrigerator for a couple of hours before serving for a cool, refreshing dessert.

🍦 Serving Suggestion: Mango Seviyan Pudding is best served chilled, making it an ideal dessert for hot summer days. You can enjoy it as a sweet ending to a lunch or dinner, or even as a mid-afternoon snack.

💡 Energy-saving Tip: To save energy, consider using a pressure cooker to heat the milk and cook the seviyan quickly. This will reduce the amount of time the stove is on. Alternatively, you can use an induction cooktop, which heats more efficiently than a traditional gas stove.

💡 Nutritional Benefits and Considerations:

• Beneficial For: This dessert is a great source of vitamins, especially Vitamin A from the mangoes and calcium from the milk. It’s ideal for boosting energy and supporting skin health. The nuts and dry fruits add a healthy dose of fats and antioxidants.

• Not Suitable For: People with lactose intolerance should avoid this dish due to the milk content. Those who are watching their sugar intake should reduce the amount of sugar or substitute with a natural sweetener like stevia. People with nut allergies should avoid the pistachios, almonds, and chironji.

💡 Additional Tips:

• If you prefer a dairy-free version, you can substitute regular milk with coconut milk or almond milk.

• You can also adjust the sweetness based on your taste or dietary needs.