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.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Sev | |||
| • | 1 | ½ 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 | litre | Full-Fat Milk |
| • | 4 | tbsp | Sugar (adjust to taste) |
| • | 1 | tbsp | Rose Water (optional when using mangoes) |
| A few Crushed Nuts for garnish | |||
Method / Instructions
- 1. Prepare the Sev: Bring water to a boil in a saucepan. Add the lachcha sev and a few drops of oil or ghee. Cook until just tender, taking care not to overcook. Drain and rinse with cold water to stop the cooking process. Spread on a plate and let cool completely.
- 2. Boil the Milk: In another saucepot, bring the milk to a boil. Lower the heat and simmer for 5–7 minutes.
- 3. Add the Custard Powder: Dissolve the custard powder in a bowl with a little cold water. Slowly pour the mixture into the milk in a steady stream, stirring thoroughly.
- 4. Cool the Milk: Remove the pot from the heat and stir continuously. To cool it quickly, place the pot in a tub of cold water and stir for a few minutes. Allow the milk to cool to room temperature.
- 5. Sweeten and Chill the Milk: Once the milk has cooled, add the sugar and stir until fully dissolved. Add rose water, if using, and refrigerate until chilled.
- 6. 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.
- 7. Garnish and Serve: Serve cold in small bowls or glasses. Garnish with crushed nuts or rose petals just before serving.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 135 Kcal |
| πͺ Protein | 3.2 g |
| πΎ Carbohydrates | 20.4 g |
| π₯ Total Fat | 4.8 g |
| π§ Saturated Fat | 2.6 g |
| π± Dietary Fiber | 1.1 g |
| π¬ Sugars | 15.6 g |
| π§ Sodium | 45 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
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.