Mango Seviyan Custard
Mango Seviyan Custard is a delightful dessert that combines the tropical flavor of ripe mangoes with the creamy richness of custard and the unique texture of seviyan (vermicelli).
Ingredients
- 1 cup seveyian vermicelli
- 2 ripe mangoes peeled and pureed
- 4 cups milk
- ½ cup sugar adjust to taste
- 2 tablespoons custard powder
- - Chopped nuts almonds, pistachios for garnish
Instructions
Roast the Seviyan:
- Add the seviyan in a pan and roast until they turn golden brown over medium heat.
- Set aside.
Prepare the Custard:
- In a small bowl, mix the custard powder with a few tablespoons of cold milk to form a smooth paste.
- In a large saucepan, bring the remaining milk to a boil.
- Lower the heat and add the custard paste to the boiling milk, stirring continuously to avoid lumps.
- Add sugar and cook until the custard thickens a bit (about 5-7 minutes).
Combine Seveyian and Custard:
- Add the roasted seviyan to it.
- Mix well to ensure the seviyan is evenly distributed in the custard.
- Turn off the heat and allow to cool down completely.
Add Mango Puree:
- Gently fold in the mango puree into the custard-seveyian mixture and also few chopped dry fruits. Ensure the mixture is well combined.
Chill and Serve:
- Pour the mango seveyian custard into serving bowls or glasses.
- Refrigerate for at least 1-2 hours until well chilled.
- Before serving, garnish with few mango cubes and chopped nuts.