Mango Vermicelli Kheer | Semiya Payasam

 Mango Vermicelli Kheer | Semiya Payasam | Seviyan Kheer (Stovetop Kheer or Instant Pot Kheer any way you prefer!!!)

This Mango Vermicelli Kheer is a quick and easy, rich and classic, fuss-free recipe, a delicious twist to traditional kheer, a popular Indian sweet prepared using milk, vermicelli, sugar and flavored with cardamom powder, and saffron.

If you are looking for the easiest dessert or sweet recipe for any special occasion, get-together, or to surprise your loved ones on a romantic date, then this recipe is what you should try.

India is the land of festivals and as far as I know, the number of festivals celebrated here is definitely more than anywhere in the world. From welcoming each season, the rain, harvest (Ugadi), full moon (Holi, Guru Purnima), Diwali, Navratri, Ganesh Chaturthi, Raksha Bandhan, Eid, Ramzan or Ramadan, Christmas, etc.

And all these festivals are incomplete without dessert or sweet (mithai / meetha). Kheer is among the favorite dessert along with GULAB JAMUN, JALEBI & LADDU for any special occasion.

You can also check eid special sheer khurma, special eid recipes, simple mango recipes. 

If you are new to Indian cooking, you may be wondering what kheer or payasam is all about. Read through this post and you will be a master by the end in preparing this dessert.

What is semiya payasam or vermicelli kheer or seviyan kheer?

It is an Indian-style pudding dessert made using vermicelli, whole milk, sugar, elaichi (cardamom powder), saffron (kesar).

Vermicelli comes in various forms such as rice, maida (flour), semolina (sooji), ragi, whole wheat (atta), red rice, millet (like jowar), and so on. Use any vermicelli that you prefer. The option does not stop here. If you are staying in a place where finding vermicelli is difficult or have a quick craving for kheer, you can still make this dessert with angel hair or spaghetti pasta. Sounds interesting right? Trust me, I have tried this, and it works well too.

You can check my recipe on RED RICE VERMICELLI KHEER and DOODHPAK (RICE KHEER OR PUDDING).

What is mango kheer?

Mango kheer or Indian-style Mango Pudding is an enhancement to the traditional kheer recipe made by adding fresh mango puree and mango chunks. One of the best sweet or dessert recipes to try with fresh mangoes during peak mango season.

Who would not love the twist in classic favorites and a cold dessert on a hot summer day? Agree?

When I see fruits or veggies that are in season, I imagine and try new recipes using them. If it really works out well, tastes great, and is easy to prepare, then I repeat the recipe, put them in a box and I  surprise guests who visit me for festivals that fall in that particular season. This is how I made the mango kheer and it was for my husbands birthday who is a big fan of kheer and mangoes 🙂

If you love mangoes or your pantry is loaded with ripe mangoes, then try this mango kheer, and don't forget to subscribe or follow me on my blog or all social media channels as I am going to share all the interesting recipes with fresh mangoes this summer season.

Ingredients for Mango Vermicelli Kheer | Mango Semiya Payasam | Mango Seviyan Kheer

For the traditional kheer

2 tablespoon Ghee or Butter
¾ cup Vermicelli, loosely packed
2 cups whole Milk
¼ cup Sugar
¼ teaspoon Cardamom powder
8 strands Saffron or Kesar
1 tablespoon Cashewnuts
1 tablespoon Almonds
1 tablespoon Pistachios
1 tablespoon Raisins

For Mango Kheer - additional ingredients

1 cup Mango Puree
2 to 3 tablespoon sugar depending on the sweetness of mango puree
⅓ cup Mango chunks

How to prepare Mango Vermicelli Kheer, Seviyan Kheer

• Heat 1 tablespoon of ghee or butter in a pan. Add vermicelli or semiya and roast till light golden on medium flame. Keep sautéing so that you do not burn them. If you are already using pre-roasted vermicelli, skip this step.
• Add milk and bring the roasted vermicelli to a boil on low to medium flame. Keep stirring to avoid it from burning at the bottom.
• Cook till the vermicelli becomes soft and is cooked.
• Add sugar, cardamom powder, and saffron (kesar) and continue to cook on low flame till the sugar has dissolved completely. Switch off the flame.
• This kheer or payasam will thicken as it cools down. Allow the kheer to cool down completely.
• Meanwhile, prepare the mango puree from the flesh (or pulp) of fresh mangoes and check for its sweetness. Add 2 to 3 tablespoon of sugar only if the puree is not sweet enough. Else skip adding sugar.
• Heat 1 tablespoon ghee or butter in a small pan on medium heat. Add almonds, pistachios, and cashew nuts and sauté till it becomes light golden. Add raisins sauté for few seconds till they turn plump. Transfer this to a plate and keep it aside.
• Once the kheer cools down completely and comes to room temperature, add fresh mango puree, roasted nuts and raisins, mango chunks, and mix well.
• Keep it in the refrigerator till you are ready to serve as this dessert tastes the best when served chilled.
• Please do not add mango puree to hot kheer or heat the kheer once mango puree is added. It will curdle and all your efforts will go to waste!!

How to make Mango Vermicelli Kheer in an Instant Pot?

• Even before you start, make sure your instant pot is clean and dry to avoid milk from curdling. Press the sauté button on the Instant Pot. Add 1 tablespoon of ghee or butter to the steel insert. When it melts, add cashews, pistachios, and almonds, and saute till it turns light golden.
• Add raisins and saute till they turn plump. Transfer this to a plate.
• Add another 1 tablespoon of ghee or butter, add vermicelli, and roast till it becomes light golden in color.
• Add 3 cups milk, sugar, cardamom powder, saffron. Press cancel and stir well. Close IP with lid and pressure valve should be in sealing position.
• Press the porridge button and set the timer to 6 minutes.  Wait for the pressure to release naturally.
• Simmer on sauté mode if you feel the kheer is runny and cook for 2 minutes. Remember this kheer thickens as it cools down so do not thicken it a lot here.
• To make mango kheer, only after the kheer comes to room temperature (very important), add mango puree, mango chunks, and roasted nuts. This dessert tastes best when served chilled.

Some important tips before you start making kheer

• Please do not add mango puree to hot kheer as it will curdle. And also once you add mango puree do not heat the kheer. This dessert should be served chilled.
• Puree from fresh mangoes tastes the best. Depending on the sweetness add sugar.
• Kheer thickens as it cools down. If you want it to be runny increase the amount of milk or add water. In this case, adjust sugar accordingly.
• The amount of milk for the stovetop and the instant pot cooking method is different.
• Whole milk makes this dessert rich. But feel free to substitute with low fat, fat-free, or skim milk.
• The time to cook semiya or seviyan varies from brand to brand. Check the package instructions too. Thin vermicelli needs just 1 minute on the instant pot to cook.
• You can make this dessert even during the off-season of mangoes by using canned mango puree.
• The amount of vermicelli you add can be varied depending on how you want your kheer to be - thick or thin!
• Feel free to use angel hair pasta or spaghetti pasta instead of vermicelli to make this kheer.

What is the difference between sevai kheer (seviyan kheer) and sheer khurma?

This seviyan kheer is similar to sheer khurma which is prepared during Eid festival but sheer khurma is a richer version with the addition of lots of nuts, dates, and sugar.

Can I make a vegan version of Mango Kheer?

Yes. Sauté nuts in vegan butter and use dairy-free milk like almond, soy, or coconut.

Storage suggestions for Mango Vermicelli Kheer

Mango Kheer can be store in a fridge for up to 2 days in an airtight container. If it thickens, add cold milk, give it a stir.

Recipe card

Mango Vermicelli Kheer | Seviyan Kheer Recipe (Stovetop & Instant Pot)

Kushi

This Mango Vermicelli Kheer is a quick and easy, rich and classic, a fuss-free recipe, a delicious twist to traditional kheer, and a popular Indian pudding sweet prepared using milk, vermicelli, sugar and flavored with cardamom powder and saffron. 

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Desserts, sweets

Cuisine Indian, Kerala, north indian, South Indian

Servings 6 servings

Calories 291 kcal

Equipment

• ▢
  1 Pan

Ingredients

  

1x2x3x

• ▢ 2 tablespoon Ghee or Butter (vegan butter for vegan version)
• ▢ ¾ cup Vermicelli, loosely packed (check tips for substitute)
• ▢ 2 cups Whole Milk (dairy-free milk for vegan version)
• ▢ ¼ cup Sugar
• ▢ ¼ teaspoon Cardamom powder
• ▢ 8 strands Saffron or Kesar
• ▢ 1 tablespoon Cashewnuts
• ▢ 1 tablespoon Almonds
• ▢ 1 tablespoon Pistachios
• ▢ 1 tablespoon Raisins

For Mango Kheer

• ▢ 1 cup Mango Puree
• ▢ 2 to 3 tablespoon Sugar depending on the sweetness of mango puree (optional)
• ▢ ⅓ cup Mango chunks

Instructions

 

Steps to prepare Kheer on Stovetop

• Heat 1 tablespoon of ghee or butter in a pan. Add vermicelli or semiya and roast till light golden on medium flame. Keep sautéing so that you do not burn them. If you are already using pre-roasted vermicelli, skip this step. 
  2 tablespoon Ghee or Butter, ¾ cup Vermicelli, loosely packed
• Add milk and bring the roasted vermicelli to a boil on low to medium flame. Keep stirring to avoid it from burning at the bottom. 
  2 cups Whole Milk
• Cook till the vermicelli becomes soft and is cooked. 
• Add sugar, cardamom powder, and saffron (kesar), and continue to cook on low flame till the sugar has dissolved completely. Switch off the flame.
  ¼ cup Sugar, ¼ teaspoon Cardamom powder, 8 strands Saffron or Kesar
• This kheer or payasam will thicken as it cools down. Allow the kheer to cool down completely. 
• Meanwhile, prepare the mango puree from fresh mango pulp and check for its sweetness. Add 2 to 3 tablespoon of sugar only if the puree is not sweet enough. Else skip adding sugar.
  1 cup Mango Puree, 2 to 3 tablespoon Sugar depending on the sweetness of mango puree
• Heat 1 tablespoon ghee or butter in a small pan on medium heat. Add almonds, pistachios, and cashew nuts and sauté till it becomes light golden. Add raisins sauté for few seconds till they turn plump. Transfer this to a plate and keep it aside. 
• Once the kheer cools down completely and comes to room temperature, add fresh mango puree, roasted nuts and raisns, mango chunks and mix well. 
  1 tablespoon Cashewnuts, 1 tablespoon Almonds, 1 tablespoon Pistachios, 1 tablespoon Raisins, ⅓ cup Mango chunks
• Keep Mango Kheer in the refrigerator till you are ready to serve as this dessert tastes the best when served chilled.
• Please do not add mango puree to hot kheer or heat the kheer once mango puree is added. It will curdle and all your efforts will go to waste!!

Steps to prepare Kheer on Instant pot

• Even before you start, make sure your Instant Pot is clean and dry to avoid milk from curdling. Press the sauté button on the instant pot. Add 1 tablespoon of ghee or butter to the steel insert. When it melts, add cashews, pistachios, and almonds and saute till they turn light golden. 
• Add raisins and saute till they turn plump. Transfer this to a plate. 
• Add another 1 tablespoon of ghee or butter, add vermicelli, and roast till it becomes light golden in color. 
• Add 3 cups milk into the instant pot, sugar, cardamom powder, saffron. Press cancel and stir well. Close IP with the lid and the pressure valve should be in the sealing position.
• Press the porridge button and set the timer to 6 minutes.  Wait for the pressure to release naturally. 
• Simmer on sauté mode if you feel the kheer is runny and cook for 2 minutes. Remember this kheer thickens as it cools down so do not thicken it a lot here. 
• To make mango kheer, only after the kheer cools down completely to room temperature (very important), add mango puree, mango chunks, and roasted nuts, and mix well. This dessert tastes best when served chilled. 

Notes

• Please do not add mango puree to the hot kheer as it will curdle. And once you add mango puree do not heat the kheer. This dessert should be served chilled. 
• Feel free to use angel hair pasta or spaghetti pasta instead of vermicelli to make this kheer. 
• Puree from fresh mangoes tastes the best. Depending on the sweetness add sugar. 
• Kheer thickens as it cools down. If you want it to be runny increase the amount of milk or add water. In this case, adjust sugar accordingly. 
• The amount of milk for the stovetop and instant pot is different. 
• Whole milk makes this dessert rich. But feel free to substitute with low fat, fat-free, or skim milk. 
• The time to cook semiya or seviyan or vermicelli varies from brand to brand. Check the package instructions too. Thin vermicelli needs just 1 minute on the instant pot. 
• You can make this dessert even during the off-season for mangoes by using canned mango puree. 
• The amount of vermicelli you add can be varied depending on how you want your kheer to be – thick or thin!

Nutrition

Calories: 291kcalCarbohydrates: 46gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 86mgPotassium: 255mgFiber: 2gSugar: 20gVitamin A: 597IUVitamin C: 16mgCalcium: 118mgIron: 1mg

Tried this recipe?Let us know how it was!

If you like this kheer or pudding recipe,

Don't miss to check out some of my favorite and delicious Indian desserts and sweets  (meetha or mithai) to try this festival season or anytime of the year.

Badam Ladoo (Laddu)	5 Ingredient Nankhatai
Doodhpak, Rice Pudding or Kheer	Milk Barfi
Carrot Halwa, Carrot Pudding	Gulab Jamun

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