Rabri and Mango in Seviyan Nest

Published On May 27, 2020
In Article
By Sandhya Harsh
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Prep Time
20 Minutes
Cook Time
30 Minutes
Difficulty Level
Expert

Ingredients

INGREDIENTS FOR SEVIYAN NEST:-
Thin brown Qimami Seviyan/Vermicelli - 1 cup or more
Ghee/Clarified Butter - 1 Tablespoon
Sugar - 1 cup
Water - 1 cup
Cardamon - 3 to 4 Powdered
Saffron threads/Food colour - few (optional)
INGREDIENTS FOR RABRI:-
Milk -1 Litre
Cardamom - 10 powdered
Sugar - 1 cup or as per taste
Almonds - 10
Cashews - 10 to 15
Pistachios- 10
Saffron threads - 1 pinch
Raisins/kishmish - a handful (optional)
Mango (Alphanso or any other variety) - 1 or 2.

Instructions

Add saffron to little warm milk and keep aside.
To make rabri, take remaining milk in a pan and boil it. Then simmer the flame and keep boiling the milk to thicken it. Keep stirring in between. Keep the the thick malai forming on it aside and scrape any from sides. Continue this process on low flame.
While the milk is reducing, on another burner, take a saucepan. Add water to it and add sugar to it. Keep boiling for 8 to 10 minutes until you get a 1 thread thick syrup. Add cardamom powder and saffron to it and keep aside.
Meanwhile keep stirring the milk in between and check that it does not stick to bottom.
Next, heat ghee in a heavy bottomed pan. Saute/roast the almonds, cashews, pistachios and raisins in it one by one. Keep the fried nuts aside.
Roast the seviyan or vermicelli in the same ghee. Keep stirring to prevent the vermicelli from getting burned. You need to roast the vermicelli for at least 5-6 minutes on a low flame.
Once the sugar syrup is made and the seviyan is roasted, pour the syrup on the roasted seviyan and keep stirring and mix properly. When the seviyan gets mixed properly with the syrup and the watery content is fully absorbed, off the flame.
Take a small bowl/mould and place a lump of sevaiya mixture into it and press it to sides and make a dip in the centre to shape it as a bowl. Make these nests/bowls from the seviyan mix while it is warm and before the mix gets cooled. The seviyan bowls/nests will retain shape when it gets cooled. Keep these nests aside.
Meanwhile keep Stirring the milk to get thick rabri. Add in sugar to it and mix well.
Add saffron added milk to this creamy mixture. Also, add cardamom powder and the roasted dry nuts (keeping few for garnish) and mix well. Off the flame.
Let the Rabri cool. You can refridgerate it for chilled taste.
Before serving, peel mango and cut into cubes or can make small balls from it.
For final serving, take a sevai nest. Put some Rabri in it. Next add some mango balls. Again add some more Rabri over it. Add some more dry fruits. Finally, decorate with almonds and pistachios (and rose petals).
Can have it hot/warm rabri. Or Refrigerate the Rabri and serve it chilled. It tastes yumm both ways.
Delicious 'Rabri and Mango in Seviyan Nest' is ready to be served.
Note - One can prepare the sevai nests in advance and also the Rabri. Assemble all the items together when you want to enjoy.

Servings : 5
Ready in : 50 Minutes
Recipe Type : Desserts

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.