Mango Vermicelli Kheer Recipes
Mix vermicelli in mango pulp to make scrumptious kheer and serve it after meals as a dessert. Don’t forget to make it during mango season.
हिन्दी में पढिये : Mango Vermicelli Kheer Recipes - Mango Seviyan recipes
Ingredients for Mango Vermicelli Kheer
- Mango – 1 (300 grams)
- Vermicelli – ½ cup (50 grams)
- Sugar – ¼ cup (50 grams)
- Cashews – 5 to 6
- Pistachios – 10 to 12
- Almonds – 4
- Green cardamom – 4
- Milk – 500 Ml
- Ghee – 1 tbsp
How to make mango Semiya Payasam
Take milk in a vessel and place on flame for heating. Add 1 tbsp ghee and heat it sufficiently. Now add vermicelli to the ghee and stir constantly on low flame until it turns brown in color. Turn off the flame. When milk simmers, add vermicelli to it. Stir constantly and cook until it starts simmering again. When milk is boiling nicely, reduce the flame and stir for few more minutes. Meanwhile chop dry fruits and mango.
Chop cashews and almonds in small pieces. Cut pistachios thinly. Peel and powder cardamom.
Peel the mango and chop it finely.
Vermicelli has turned soft. When vermicelli is nicely mixed in the milk, the add sugar, chopped almonds-cashews-pistachios and cardamom powder and mix really well. Cook kheer for 1 to 2 more minutes.
Turn off the flame and allow the kheer to cool. When kheer is slightly cooled, add finely chopped mango and mix well.
You can consume this kheer even now or place it in refrigerator and then eat. This kheer can be stored for 2 days in refrigerator.
- You can even add small mango chunks along with mango pulp in the kheer.
- For 3 to 4 members
- Time – 30 minutes