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Seviyan kheer fruit custard recipe

Seviyan kheer fruit custard recipe

5 ratings

Looking for the ultimate creamy and fruity dessert? Chef Rabia Rashad's seviyan kheer fruit custard recipe is the perfect sweet treat to serve this Ramadan. With chunks of mango, sweet grapes and crumbled biscuits, this pudding is an absolute winner. See method

  • Serves 6
  • 30 mins to prepare and 4 hrs 00 mins to cool
  • 584 calories / serving
  • Vegetarian

Ingredients

  • 1 tbsp ghee
  • 75g vermicelli pasta
  • ½ tsp ground cardamom
  • ¼ tsp saffron
  • 875 ml- 1 ltr milk
  • 100g granulated sugar (or to taste)
  • 1 tbsp whole almonds, roughly chopped
  • 1 tbsp cashews, roughly chopped
  • 1 tbsp raisins
  • 2 tbsp custard powder
  • 15 digestive biscuits, finely crushed
  • 80g pack pomegranate seeds​
  • 300g mango, diced
  • 150g red grapes, quartered
  • 60g pistachios, roughly chopped
  • raspberries, to serve (optional)

Each serving contains

  • Energy

    2460kj
    584kcal     29%

  • Fat

    24g 34%

  • Saturates

    10g 50%

  • Sugars

    48g 53%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 81.5g Protein 13.2g Fibre 4g

Method

  1. Melt the ghee in a heavy saucepan over a medium heat. Add the vermicelli and cook for 2-3 mins, stirring often, until golden brown.
  2. Add the cardamom, saffron and 750ml milk; stir and bring to the boil. Bubble over a medium-low heat for 8-10 mins until the vermicelli nests are cooked through, stirring often to prevent the milk from catching. Stir in the granulated sugar and cook for 2-3 mins until dissolved, then add the nuts and raisins.
  3. Whisk the custard powder with 125ml milk in a small bowl until smooth. Pour into the pan, whisking constantly, and cook for 3-4 mins until it starts to thicken. Add a little more milk if it seems too thick – it should be creamy and just thick enough to coat the back of a spoon.
  4. Remove from the heat and transfer to a large bowl. Leave to cool to room temperature, then cover and transfer to the fridge for at least 4 hrs.
  5. Divide the crushed biscuits between 6 x 250ml tall glasses. Top with the pomegranate seeds, mango and grapes, and pour over the chilled custard. Top with pistachios and raspberries (if using) to serve.

See more Ramadan and Eid recipes

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

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