Mango Sev Dudh (Mango Vermicelli Milk)

 

A humble, nostalgic sweet dish once known as the “poor man’s Sheer Korma”

Yields: 4 servings | Total time: 30 minutes (plus chilling time)

This delicate milk-based dessert is a simpler cousin of Sheer Korma, made without ghee, nuts, or saffron. Known in many traditional households as a treat prepared during Eid or festive days when lavish ingredients weren’t affordable, Sev Dudh carries the quiet elegance of simplicity. Thin lachcha vermicelli is boiled, chilled, and served in lightly sweetened milk flavored with rose water. In some homes, seasoned mango from the backyard tree was added, turning the modest dish into a cherished delight passed down through generations.

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Ingredients

For the sev:

• 1½ cups lachcha sev (thin vermicelli)

• 1 tsp custard powder

• 2 cups mango, diced

• 1 tsp oil or ghee (optional, for boiling)

For the milk:

• 1 litreof  full-fat milk

• 4 tbsp sugar (adjust to taste)

• 1 tbsp rose water (optional when using mangoes

• A few crushed nuts for garnish

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Method

1. Prepare the sev:

   • Boil water in a saucepan, add lachcha sev and a few drops of oil or ghee, and cook until just tender (do not overcook).

   • Drain the vermicelli and rinse it with cold water to stop the cooking process.

   • Spread on a plate and let it cool completely.

2. Prepare the milk:

   • In another saucepot, bring milk to a boil. Lower the heat and simmer for 5–7 minutes.

   • Dissolve custard powder in a bowl with a little cold water.

   • Add custard powder liquid in a stream to the milk and stir thoroughly.

   • Remove the milk pot, and stir continuously to cool the milk.

   • To cool quickly, place it in a cold water tub and stir for a few minutes, then allow it to cool to room temperature.

   • Check if the milk has cooled, then add sugar and stir until it is fully dissolved. 

   • Once cooled, add rose water (if using) and refrigerate the milk until chilled.

3. Assemble and chill:

   • Add the cooled sev to the chilled milk and mix gently.

   • Optionally, fold in chopped seasoned mango pieces for a fruity touch.

   • Chill for 2–3 hours before serving.

4. Serve:

   • Serve cold in small bowls or glasses.

   • Garnish with crushed nuts or rose petals just before serving.

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Chef’s Notes:

• Avoid using thick vermicelli for this recipe; lachcha sev gives the ideal texture.

• The mango adds a lovely fibrous richness; use a sweet, firm variety like Rajapuri or Langda.

• This dish is perfect for summer evenings or after a light festive meal.

• You may adjust the sweetness based on whether you’re adding fruit.