#mangospecial
Recipe For Mango lovers💗
Mango Vermicelli Kheer..
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.
Ingredients.
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,

*add mango pulp & mix well..

* add 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.;

*garnish with pista..
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.
Suggestion:
You can even add small mango chunks along with mango pulp in the kheer.