Let us add a new version of mithai to our indian dessert ensemble. This dessert canape is truly worthy to be called one of the best mithais, made by using classic french techniques on indian ingredients to make it the most perfect dessert that tastes amazing and looks like a pretty, fancy, treat.

What are Seviyan Cups with Rabri and Fresh Fruit?

Seviyan cups are a variation to the canapes, made in the form of a dessert. The base of the canape is made by cold setting sweetened roasted vermicelli into mini cupcake moulds. These moulds are then filled with a thick rabri and topped with fresh cut fruits or fruit jams.

How to make Seviyan Cups With Rabri & Fresh Fruits 

1. In a stainless steel milk pan, add full cream milk and desiccated coconut, with some granulated sugar and cardamom pods. Simmer the mixture for 20 minutes and then strain.  

2.Reduce the milk till it is reduced till 1/4th the normal thickness. The cream that comes to the top, scrape it and mix it back into the milk.   

3. In a non-stick frypan melt ghee and add dried seviyan and toast it till it is lightly browned and then add some water to it. Add some condensed milk to the pan and mix it together.  

4. Place the toasted seviyan into a cupcake mould and press it evenly into the mould and chill it for 15 minutes. Once completely set, demould it from the cupcake moulds.  

5. Fill all the canapes with the prepared rabri. Top them up with chopped fresh mangoes and strawberry jam.   

Expert Tips

1. Do not discard the cream on top of the milk as it will thicken the milk into rabri. 
2. If you want the consistency of the rabri to be thinner you can completely adjust it according to your desire.
3. Chill the rabri before serving for the best experience.

Seviyan Cups With Coconut Rabri And Fresh Fruits

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Category

dessert

Servings

2-3

Prep Time

15 minutes

Cook Time

35 minutes

Calories

240

Ingredients

• Full cream milk: 1 litre
• Desiccated coconut: 1 cup
• sugar : 1 cup
• Cardamom pods: 4-5 
• Ghee: 1 tsp
• Seviyan: 1 cup
• water : 20 ml
• Condensed milk: 1 tbsp
• Fresh mango 
• Strawberry jam 

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Directions

1. In a stainless steel milk pan, add full cream milk and desiccated coconut, with some granulated sugar and cardamom pods. Simmer the mixture for 20 minutes and then strain.

2. Reduce the milk till it is reduced till 1/4th the normal thickness. The cream that comes to the top, scrape it and mix it back into the milk.
3. In a non-stick frypan melt ghee and add dried seviyan and toast it till it is lightly browned and then add some water to it. Add some condensed milk to the pan and mix it together.
4. Place the toasted seviyan into a cupcake mould and press it evenly into the mould and chill it for 15 minutes. Once completely set, demould it from the cupcake moulds.
5. Fill all the canapes with the prepared rabri. Top them up with chopped fresh mangoes and strawberry jam.

Recipe Video

Recipe Note

This is a cold dessert and hence it is essential for the perfect taste to make sure that you assemble everything while it is chilled. Once assembled the whole dessert can also be refrigerated so that the dessert sets perfectly.