Heat 1 tbsp of ghee or butter in a pan. Add vermicelli or semiya and roast till light golden on medium flame.

Add milk and bring the roasted vermicelli to a boil on low to medium flame. Keep stirring to avoid it from burning at the bottom.

Cook till the vermicelli becomes soft and is cooked.

Add sugar, and cardamom powder, and continue to cook on low flame till the sugar has dissolved completely. Switch off the flame.

This kheer or payasam will thicken as it cools down. Allow the kheer to cool down completely.

Meanwhile, prepare the mango puree from the flesh (or pulp) of fresh mangoes and check for its sweetness. Add 2 to 3 tbsp of sugar only if the puree is not sweet enough. Else skip adding sugar.

Heat 1 tbsp ghee or butter in a small pan on medium heat. Add almonds, pistachios, and cashew nuts, and sauté till it becomes light golden. Add raisins and sauté for a few seconds till they turn plump. Transfer this to a plate and keep it aside.

Once the kheer cools down completely and comes to room temperature, add fresh mango puree, roasted nuts, raisins, and mango chunks, and mix well.

Keep it in the refrigerator till you are ready to serve as this dessert tastes the best when served chilled.