Seviyan Cups With Coconut Rabri And Fresh Fruits

The traditional seviyan gets a new fruity twist along with an offbeat way of presentation making it easy to portion, serve and eat.

Chase the flavors

Serves 2-3

Prep time 10 Minutes

Cooking time 30 Minutes


Full cream milk - 1L

Desiccated coconut - 1 cup

Sugar - 1/2 cup

Cardamom pods - 4-5

Ghee - 1 tsp

Seviyan - 1 cup

Condensed milk - 1tbsp

Fresh mango - 1

Strawberry jam - 2 tbsp


1) In a MEYER Select milkpan, start heating the milk and add the desiccated coconut to the pan.

2) Add in the sugar and let the milk infuse with the coconut flavour.

3) Chuck in the cardamom pods and let it simmer for at least 20 mins.

4) Strain the milk and put it back on the heat.

5) Keep reducing on low heat till the milk is fully reduced, thick and a little grainy.

6) Scrape the cream and fat that comes to the top and mix it back in the milk.

7) Chill it in the fridge.

8) In a MEYER Prism frypan, add in a teaspoon of ghee and add in the seviyan.

9) Lightly roast them till toasty and golden.

10) Sprinkle some water on top to make them soft and spoon in the condensed milk.

11) Make small cups with the soft seviyan using muffin trays and freeze them for 10 mins.

12) Demould the cups and spoon in the chilled coconut rabri.

13) Garnish half with chopped mango and half with strawberry jam.

← Back to Recipes