Mango Sewiyan, The Most Refreshing Summer Dessert For The ‘Aam’ Admi

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Vermicelli roasted in ghee and cooked in milk along with dry fruits and raisins, Sewiyan is one of the easiest Indian desserts to make. Sewiyan is mostly made during festivals like Karva Chauth and Eid, and you might know with its alias – pheni.

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.

Ingredients

  • 1 mango
  • Half cup vermicelli
  • 4 cups milk
  • 1/4 cup sugar
  • 2 tbsp dry fruits – pistachios, cashews and raisins
  • Half tbsp. ghee (clarified butter)
  • 1/4 tsp cardamom powder

Method

  • 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.
  • 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.
  • Add milk and boil vermicelli till almost cooked.
  • Add cardamom powder and sugar. Mix well and let the semolina cook completely.
  • See to it that there should not be too much milk left. Vermicelli should be semi-dry.
  • Add roasted dry fruits and let the sewiyan cool down.
  • Meanwhile, peel and chop the mango and grind the pieces to make puree.
  • 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.

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