Mango Seviyan recipes – Mango Vermicelli Kheer – Aam ki semiya Kheer
Mango vermicelli kheer is a scrumptious and simple kheer with a twist. Addition of mangoes makes a perfect variation to the regular Vermicelli kheer. Here, mango pulp is added to the cooked vermicelli kheer making it super delicious and yummy. Mango vermicelli is a very apt and delectable dessert to relish as its summers and also mangoes season. Its unique taste and flavor will make you crave for more.
This simple and easy to prepare sweet makes a perfect dessert for any party or special occasion. Whenever you crave for something sweet try making this Vermicelli kheer recipe with this easy to follow recipe and step-by-step pictures. Everyone will surely love eating this sweet for sure. Enjoy!
Directions
Getting ready:
1. Finely chop cashews and almonds in small chunks.
2. Slice down the pistachios thinly and powder the peeled cardamom.
3. Rinse the mangoes thoroughly and peel them.
4. Chop down the mangoes finely.
Making:
5. Take milk in a vessel and place it on flame for simmering.
6. Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.
7. Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.
8. When the vermicelli has turned golden brown in color, turn off the flame immediately.
9. When you see gentle boil in the milk, add these roasted vermicelli to it.
10. Stir and continue stirring until the milk starts simmering again.
11. Now reduce the flame and stir the milk for few more minutes.
12. The vermicelli is now cooked through and turned tender, add sugar to the milk.
13. Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.
14. Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.
15. To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.
16. Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.
Serving:
17. Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.
Suggestions:
- You can also add mango pulp to the kheer along with the finely chopped mango.
- For 3 to 4 members
- Time – 30 minutes
- 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
- Finely chop cashews and almonds in small chunks.
- Slice down the pistachios thinly and powder the peeled cardamom.
- Rinse the mangoes thoroughly and peel them.
- Chop down the mangoes finely.
- Take milk in a vessel and place it on flame for simmering.
- Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.
- Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.
- When the vermicelli has turned golden brown in color, turn off the flame immediately.
- When you see gentle boil in the milk, add these roasted vermicelli to it.
- Stir and continue stirring until the milk starts simmering again.
- Now reduce the flame and stir the milk for few more minutes.
- The vermicelli is now cooked through and turned tender, add sugar to the milk.
- Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.
- Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.
- To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.
- Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.
- Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.
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