You know how much fusion desserts excite me. Last year I shared my gulab jamun thandai mousse recipe and so many of you loved and recreated it. Today’s recipe is a makeover of my recipe that I posted 5 years back in 2015. It has better photos, easy-to-find ingredients, and a simplified process. I have shot a step-by-step process and made a video for you for better understanding. So let’s get started.
Mango Panna Cotta Seviyaan Kheer – A show stopper
This dessert is filled with abundant desi flavors from cardamom, saffron, and mangoes. What makes the kheer unique here is the addition of thandai powder. It just takes a regular vermicelli kheer to another level.The way you set it also adds to the beauty of this Indian dessert. The tilted mango panna cotta layer with straight seviyan kheer layer and lots of nuts and rose petals on the top is just wow!! It looks like it is made by a professional chef in a fine-dining kitchen.
Brighten any occasion including Indian festivals.
This recipe is vegetarian made without any eggs or gelatin so it is suitable for all holy festivals like Diwali, Holi, Janmashtami. You can surely make it on Raksha Bandhan, house warming, pot luck, and dinner get-together or a party.
2 parts to this dessert recipe
This Indian dessert has 2 components – The mango panna cotta – It is creamy because of the heavy cream, fruity thanks to the mango puree, scented with saffron and cardamom, and set without gelatin. I have used a veg substitute of gelatine i.e is agar agar to make this panna cotta successfully. So an ideal option if you are a vegetarian. The seviyan kheer – Kheer is an emotion and just not a dessert. It is made on all auspicious occasions across Indian households. Here I have made roasted vermicelli kheer which uses a handful of ingredients like ghee, sugar, milk, and semiyaan aka vermicelli. Instant Pot makes this kheer a breeze to make without any monitoring.
Easy process to make this Indian fusion dessert.
Make the semiya kheer in an Instant Pot by adding all the ingredients and letting it cook under pressure. Transfer it to the fridge to thicken and chill.Cook all the ingredients needed for mango panna cotta on the stove-top in a heavy bottom pot. Add the mango cream mixture to the desired mold, and chill in the refrigerator to set completely.Layer it up with the kheer.
Important tips to make this amazing dessert with ease.
For the kheer part –
Use pre-roasted seviyan to make the process quicker.Add warm water to the seviyaan, it will avoid it clumping up later.Make sure your Instant Pot is washed clean and has no bits of previous cooking.
For the panna cotta –
As mango pulp and puree differ, taste the mixture and adjust sugar if needed.Never add agar agar in hot water or it will clump up.Set the mango panna cotta in desired molds before it starts to cool down and set in the pan.Chill this dessert for at least 4 hours for flavors to meddle.Make ahead of time tipsYou can make the panna cotta and kheer up to 4 days in advanceIt can be layered and kept for 4 days in the fridge.
Possible substitutes
For Semiya kheer
Thandai powder is optional, skip if unavailable.You can use your choice of nuts.Skip raisins if you don’t like them.
For Mango Panna Cotta
I have used canned Kesar aamras found easily in an Indian grocery store.You can use fresh mango puree. You will have to add ⅓ cup or more sugar to adjust the sweetness.Frozen mango pulp works too.Just make sure the mango puree is flowy consistency like the aamras you get in the tin.
Frequently asked questions.
What type of agar agar to use? How to make kheer without Instant Pot Pressure Cooker?
Heat a heavy bottom nonstick saucepanAdd ghee.Roast the vermicelli on low heat for 2 mins if it’s not pre-roasted.Simultaneously warm milk in microwave (I do it to expedite the process) or use hot milk.Once the seviyaan have browned a bit add the milk.Cook on medium heat. Let it come to a boil. Stir occasionally.Once it’s come to a boil add in sugar. Cook for 10 minutes.Add cardamom powder, saffron, thandai powder, and fold in raisins and nuts.Cook for 5-10 more minutes.Consistency should be like thick buttermilk as it will thicken more after cooling.Transfer it to the fridge to chill after it cools down completely.
How to serve this layered Indian dessert?You can use small glasses, clear dessert cups, or good-quality disposable plastic cups to fill it in.Either layer in straight or tilted as I did.Do remember that the panna cotta layer will always be at the bottom followed by the kheer on the top. KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my Youtube channel now! Pin this photo for future reference.
Some awesome fusion recipes for you!
Eggless Gulab Jamun CheesecakeTriple Chocolate KalakandEggless Thandai Mousse CakeCondensed Milk Fudge – Indian flavorEasy Mango Mousse without Gelatin
