Mango Vermicelli Kheer | How to make Mango Vermicelli Kheer

By Reni Miller  |  1st Jun 2016  |  
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  • Mango Vermicelli Kheer, How to make Mango Vermicelli Kheer
Mango Vermicelli Kheerby Reni Miller
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    8

    People

41

0

Video for key ingredients

  • How to make Coconut Milk

About Mango Vermicelli Kheer Recipe

A nice colourful twist to regular payasam

Mango Vermicelli Kheer, a marvellous creation to spice up your day. Mango Vermicelli Kheer is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMango Vermicelli Kheer is just too tempting. This amazing recipe is provided by Reni Miller. Be it kids or adults, no one can get away from this delicious dish. How to make Mango Vermicelli Kheer is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mango Vermicelli Kheerby Reni Miller. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mango Vermicelli Kheer is just the appropriate recipe to serve as many as 8. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Mango Vermicelli Kheer

Ingredients to make Mango Vermicelli Kheer

  • mango - 1 big
  • Vermicelli - 50 g - 4 -5 tbsp
  • sugar - 5 - 8 tbsp (depending on how sweet you like it
  • Boiled Milk - 1. 5 - 2 cups
  • Condensed Milk - 3/4 Cup
  • coconut milk - 1 cup
  • ghee - 1- 2 tbsp
  • cashew nuts - 5 -6
  • raisins - 1 tbsp
  • cardamom powder - 1/2 tsp

How to make Mango Vermicelli Kheer

  1. Break the vermicelli into small pieces. Remove the skin and seed of the mango and puree into a fine paste.
  2. Add 1 tbsp ghee to a pan and saute the cashew nuts and raisins until the cashews are slightly browned and the raisins are puffed up
  3. To another pan,add 1 tbsp Ghee and when it heats up saute the vermicelli until slightly browned.Add 1/2 cup of water and let it cook on a low to medium heat for 4 -5 minutes.
  4. After it's cooked add the milk and condensed milk and stir well.Let it cook for 2 -3 minutes.Add 3/4 th of the sugar and mix well.Let the mixture simmer for 5 minutes.Keep stirring occasionally
  5. Add the Coconut milk and mix well.Let it simmer for another 3 -4 minutes. Add the cardamom powder and mix well.Let it cook for 2 - 3 minutes
  6. Add the roasted cashews ,raisins and ghee mixture. -Take it off the stove and let it cool completely.Add the mango mixture and stir well.Check for sugar,adding some more if needed.

My Tip:

The Kheer tends to thicken on cooling due to the vermicelli and condensed milk. Add some cold whole milk to dilute it before serving. Make sure it is completely cool before you add the mango pulp.

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