Mango Vermicell kheer/ Mango Payasam

Name: Mango Vermicell kheer/ Mango Payasam
Total time: 3000 s
Yield: 4serve
Cuisine: Indian
Ingredients: 1 cup Mango Pulp (Puree); 1 tablespoon Ghee; 1 cup milk; 3/4 cup Semiya (Vermicelli); 3/4 teaspoon Cardamom Powde; 6 tablespoons Sugar; 1 tablespoon Slivered Almonds (Badam); 1/4 cup Sultana Raisins; 1/4 teaspoon Saffron strands

Sarita Srivastava @cook_26934677

Ranchi

#OSR #thechefstory #ATW2 #week2 #sweetrecpies Mango Vermicell Kheer is a quick and easy to make dessert, filled with the goodness of Mango pulp. As summers are in so is the mango season, you can make this Kheer and cherish after your everyday meals.Kheer/Payasam Recipes that you can try for festivals and special occasions:

Sarita Srivastava @cook_26934677

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Ingredients

50 minutes

4serve

1 cupMango Pulp (Puree)
1 tablespoonGhee
1 cupmilk
3/4 cupSemiya (Vermicelli)
3/4 teaspoonCardamom Powde
6 tablespoonsSugar
1 tablespoonSlivered Almonds (Badam)
1/4 cupSultana Raisins
1/4 teaspoonSaffron strands

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Steps

50 minutes

1

To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds.
Heat ghee in a heavy-bottomed pan and roast vermicelli till it turns golden brown in colour. Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce the flame to medium and let it cook for some time. Keep stirring it in between.
2

Check if vermicelli is cooked till soft. Once done then add sugar, and cook till the sugar dissolves completely. This will take 2 to 3 minutes. Next, add raisins and cardamom powder, give a nice stir and switch off the flame. Let it cool down a bit. Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour. Garnish Mango Kheer with almond flakes and serve chilled.