Mango Panna Cotta with Seviyaan Kheer is a unique Indian fusion dessert where the fruity panna cotta meets creamy kheer. It is like a celebration of different flavors and textures in your mouth. Perfect to celebrate any special occasion including Diwali.
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 tips
- You can make the panna cotta and kheer up to 4 days in advance
- It 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?
- I use agar agar powder because it is very convenient and easy to use.
- You will find it in Asian or Indian grocery stores as well. Amazon and eBay carry it too bit it is a bit pricey there.
- If you have agar agar strands or block you can use it as well. Please refer to this chart link here for appropriate conversion.
How to make kheer without Instant Pot Pressure Cooker?
- Heat a heavy bottom nonstick saucepan
- Add 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.
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Some awesome fusion recipes for you!
Eggless Gulab Jamun Cheesecake
Triple Chocolate Kalakand
Eggless Thandai Mousse Cake
Condensed Milk Fudge – Indian flavor
Easy Mango Mousse without Gelatin
Mango Panna Cotta with Seviyaan Kheer
Ingredients
For the seviyan kheer
- 2 teaspoon ghee
- ½ cup roasted vermicelli see notes
- 1 tablespoon raisins optional
- 1 tablespoon roasted cashews see notes
- ½ cup water warm for 30 seconds in the microwave
- 3.5 cups full-fat milk at room temperature
- ¼ cup regular sugar
- 1 tablespoon thandai powder optional
- ½ teaspoon cardamom powder
- Pinch of saffron strands
- Garnish Optional
- Chopped nuts
- Dried rose petals
For mango panna cotta
For activating agar agar
- 1 teaspoon agar agar powder
- ⅓ cup water
Other ingredients
- 1 cup heavy cream
- ½ cup milk
- 1 cup mango puree tin aamras
- Pinch of saffron
- ¼ teaspoon cardamom
Instructions
For seviyaan kheer
- Wash the inner pot of the instant pot along with the ring and lid thoroughly.
- Let it dry and keep it ready.
- Switch on the IP to saute mode.
- Add in the ghee.
- Once warm add in the raisins and saute until pump.
- If you are using raw cashews then add it with the raisins and saute until golden brown.
- Take them out in a bowl and keep them aside.
- Now add the pre-roasted vermicelli to the pot and saute for 30 seconds.
- If you are not using roasted one then you will have to saute for a longer time until golden brown.
- Pour in the water followed by milk, sugar, saffron, and cardamom.
- Give it a quick stir making sure nothing is sticking at the bottom.
- Now secure the lid with a black knob in the sealing position.
- Press Manual LOW pressure for 6 minutes.
- Perform NPR i.e let the pressure come down naturally.
- Once the silver pin drops down after 15 minutes of cooking turn the black knob to venting and carefully open up the lid.
- Press saute mode and add in the cashews and raisins.
- Let it cook for 1 minute and then switch off the IP.
- The kheer may look very thin but it will thicken considerably to an appropriate consistency after chilling in the fridge.
- Let it cool down completely before refrigerating.
- Place it in an airtight container and the fridge until use.
For mango panna cotta
- In a heavy bottom pan or pot mix in heavy cream, milk, and mango puree.
- Cook on medium heat until hot. Add in the flavoring and cook until a simmer.
- Stir occasionally in between to avoid it burning at the bottom.
- In the meantime, take a small pan and whisk in the water and agar agar powder.
- Whisk until smooth and lump-free. Let it sit for 3 minutes.
- Now cook this mixture on medium heat until the agar agar is completely dissolved.
- Bring it to a simmer i.e is a slow boil.
- It will start to thicken up. Cook it for an additional 1 minute after it starts simmering.
- Now switch off the flame.
- Add the warm agar agar mixture to the hot mango mixture by whisking it constantly.
- Cook this mixture for a minute stirring well.
- Strain the mixture carefully in another container using a sieve.
- Let the mixture cool for 10 minutes so that it is not very hot but still flowy consistency and warm.
- Pour the mixture into desired molds, glasses, cups.
- I am using disposable 9 oz plastic clear cups to set this panna cotta tilted.
- Refer to the video for a better explanation.
- Once you have spooned the mixture into the cups, carefully place it in the refrigerator to set further.
- Panna cotta made with agar agar requires 3-4 hours to set well.
- Layering the dessert
- After 4 hours, the panna cotta should be completely set in the cups.
- You may fill it with chilled kheer now.
- Top it with a few chopped nuts and dried rose petals.
- Enjoy!
Step by Step video of the recipe –
Notes
Possible substitutes
For Seviyaan kheer- Thandai powder is optional, skip if unavailable.
- You can use your choice of nuts.
- Skip raisins if you don’t like them.
- 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.
Important tips to make this amazing dessert with ease.
For the kheer part –- Use pre-roasted seviyaan 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.
- 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 tips
You can make the panna cotta and kheer up to 4 days in advanceIt can be layered and kept for 4 days in the fridge.
I successfully made the mango panacotta and kheer separately. I tried them individually, and feel they are both individually lacking in sweetness. The panacotta even tastes a little bitter. Not sure why. Any suggestions on how I can improve the sweetness before combining them together?
Hello Sunita, I have made this dessert several times and we find it appropriate sweet. Saying that, if you like it to be sweeter just increase the sugar. I have never found the panna cotta bitter. Not sure why yours was. Everyone around me asks me to make this dessert again and again.
Hi Khushboo! After 4 long years, I am planning to give this another try! I just have few doubts. In your “https://www.carveyourcraving.com/mango-panna-cotta-without-gelatin/” recipe, it says :
” – Take a small pan and whisk in the water and agar agar powder.
– Whisk until lump-free. Let it sit for 5 minutes.
– Now cook this mixture on medium heat until the agar agar is completely dissolved.
– Bring it to a simmer and switch off the flame.
– Add the warm agar agar mixture to the hot mango mixture by whisking it constantly. ”
But here for panna cotta setting, it says to dissolve agar agar powder in WARM water for 10 mins, and then directly add it to the mango mixture.
Which one do you advise? As last time I followed the same recipe but my panna cotta didn’t set..
Hello Amandeep, good to hear from you. I see that last time you used 1/2 teaspoon agar flakes, which is too little. I have mentioned the quantity in my notes and simplified the recipe too. I will soon be posting this recipe with better photos and video.
Hey khusboo.
im planning to try this out soon. i do plan to use gelatin so how much of it should i be using??
btw your recipes are amaaaazing!!!!
Thank you Karishma. I have never used gelatin . If googled then it says gelatin is used same amount as agar, flakes for flakes and powder for powder.Saying that , I feel agar is much stronger than gelatin .
Hello Khushboo, I am new to your blog and I really liked your recipe. I wanted to try it only hubby’s birthday. My question is do we need to put agar agar in kheer as well. If not, how will the kheer layer will be ? Thick? I wanted to set this pudding in the tray instead of glasses. Can you please help me?
Hello Ashima, no agar agar in the kheer. It just needs to be thick. First, add the panna cotta layer to the pan. Let it set in the fridge until jiggly and firm. Top it with kheer layer. Your tray should have at least 1- 1.5 ” thickness of panna cotta layer, accordingly choose the tray.
i made this today its been 4 hrs now but still it has not set 😟 and i used store bought mango puree so its not even sour what do i do guest are about to come in evening please help
OH no Nivisha.. did you use agar gar powder or flakes?
Hey. I kept it for 7-8 hours in the refridgerator and some of them for even 1 day. But it didn’t set at all. It was the same when I pour them into the glasses.
So all I have to do is to mix the sevai kheer into it, and eat it.
Sorry to hear that Amandeep . MAy be you needed more Agar agar . The quantity called for in the recipe has always worked for me and my readers .
Hey!
I just made this panna cotta and it is now in refrigerator. I have a doubt. When we pour the mixture into the glasses and let it set on room temp for 30 mins, how exactly it will look after 30 mins?
As mine is same as it was 30 mins before!
I have used agar agar flakes, as I could not find agar agar powder in any store.
I have used 1/2 tsp of agar agar flakes, taking reference from the link you provided for conversion.
Hello Amandeep , it needs to be set in the fridge and not room temperature.
Hey! Will Amul Cream work for the Mango PannaCotta?
If not, then please specify which Cream should I use!
Thank You.
Yes it will work. Many of my readers have made it successfully using Amul cream.
Which cream you had used
Heavy cream
Hi will non dairy Whipping cream work?
Hi no dairy whipping cream is already sweetened. I don’t recommend it.
Hi khushboo,
Can we replace agar agar with corn flour? Like you mentioned it in chocolate panna cota?
Yes you may try. It should work . I haven’t done it for this recipe but should work the same way.
Hi Khushboo,
I was thinking of using chiku instead of mangoes. Is it possible? If so will the measurements still be the same or vary?
Thanks
Arti
Yes the measures will be the same. Adjust sugar to your taste.
Hi Khushboo,I would like to try the same but i cannot see the recipe whereas can see everything else.Had checked sometimes back as well and the same thing happened.If you don’t mind can you please paste the recipe in the comments section so that i can make it this diwali.Thanks in advance.
Sorry for the inconvenience Seema , there was some problem with the recipe plugin. I have corrected it and it’s visible now.
Belated Happy Birthday!!! The dessert combo looks amazing, thank you for sharing!
Thanks a lot Rakhi 🙂
Hi khushboo,
What will be the amount if i use agar agar flakes
hi mamta, you can refer to this link for conversion. http://www.vegsource.com/talk/recipes/messages/51571.html. I have updated the post as well.
Hi, I’m a big fan of ur website. I tried accessing it from my phone. Had multiple redirect to other websites. Just thought will let you know. It’s trying to open my App Store.
Is it , I am sorry that you had such an experience. It opens fine on my end . I will look into it, thank you.
Which type of fruits can we use instead of mangoes to compliment with sevaiyan kheer & also which cream u have used in panacotta?
Waiting for ur reply …wanna try it soon.
hi jinal , you can use about any fruits which are of same sweetness as mangoes , if using bit tart fruit .. you need to increase quantity of agar agar a bit , which fruit do you have in mind?
I would like to try this desert but can you suggest me where we can get agar agar powder in USA..
Thanks a lot
you will find it in trader’s joe , online on amazon or any asian grocery store.