Saffron Sewai Payesh with Mango and mango jelly is a beautiful combination of the creamy texture of sewai payesh, the richness of saffron, and the tropical sweetness of mango. It’s perfect for festive occasions or special celebrations!
Ingredients:
Roasted Vermicelli – 1 cup (Store bought roasted Vermicelli )
Full cream milk – 1 cup
Ghee (clarified butter) – 1 tbsp
Condensed milk – 1 can (1 cup)
Evaporated milk - 1 can (1and 1/2 cup)
Milk - 2cups (more for thinner consistency)
Green cardamom – 5 (crushed)
Saffron strands – 10 (soaked in 2 tbsp warm milk)
Raisin - 1/4 cup
Cashew -1/4 cup
Mango jelly – 1 cup
Mango pieces – 1 cup and 1/4 cup for garnish
Chopped nuts (almonds, pistachios, cashews) – for garnish
Instructions:
Roast the Vermicelli:
Heat the ghee in a pan and add raisin and cashew nuts and roast them for few minutes
Next add the Roasted the vermicelli (Store bought) in the ghee and fry everything on low heat for a minute.
Add Whole milk, evaporated milk and condensed milk, (More milk for thinner consistency) to the vermicelli and nut mixture.
Next bring it to a boil over medium heat.
Add the saffron-infused milk to the boiling milk. This will give the pudding a lovely golden color and an aromatic flavor.
Add the crushed cardamom for extra flavor.
Lower the heat and cook for about 10 mins, stirring occasionally, until the vermicelli is cooked and the milk has thickened slightly or to the desired consistency.
Turn off the heat and let the payesh cool down to room temperature.
Once it’s cooled, gently add in the mango cubes and mango jelly. Make sure the payesh is not hot, as this could change the taste and texture of the mango.
Garnish and Serve
Chill the saffron mango payesh / saffron vermicelli pudding in the refrigerator for an hour or two before serving.
Pour the saffron mango payesh/pudding into serving bowls.
Garnish with fresh mango pieces , chopped nuts and few threads of saffrons.
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