Recipe For Mango Lovers: Mango Vermicelli Kheer

Madhavi Cholera
Recipe For Mango Lovers: Mango Vermicelli Kheer

You can mix vermicelli in mango pulp to make scrumptious kheer and serve it after meals as a dessert. Don’t forget to make it as it’s mango season now!

 

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


Method: 

  • Take milk in a vessel and let it boil.
  • In another pan, 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.
  • When milk simmers, add vermicelli to it. Keep stirring constantly
  • Once the milk starts boiling, reduce the flame and stir for few more minutes.
  • Meanwhile chop dry fruits and mango and peel the cardamom and make a powder
  • When vermicelli is nicely mixed in the milk and turned soft, add sugar, mango pulp and  mix well.
  • Now, add chopped almonds-cashews-pistachios and cardamom powder and mix really well.
  • Cook the Kheer for a few 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 now or place it in refrigerator and serve cold.


Note: 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.

 

Also read: Summer Dessert Delight: Mango Kheer

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