Mango Vermicelli Kheer - Mambazha Semiya Payasam

Serves 4 - 5
Off late I've got this obsession of adding mango puree to desserts.It makes it look very colorful and flavorful.So this time when hubby brought a box home,the first thing he said was 'can I eat it as it is' :) I gave in and let him chop it and eat it. He thinks it's all  to do with my blog :)) I guess it's true to an extent , blogging does wake up all those cooking instincts inside us.Most of our skills cease to exist when we don't have a platform to exhibit them,thanks to blogging so many of us are great cooks today ! Today morning my little girl came to me with a serious expression on her face and asked me 'Mummy,can I have my own blog'.I really don't know how her tender brain has interpreted this whole blogging business ,but I couldn't help laughing :) She probably thinks its some video game that makes mummy happy:) Does blogging make you very happy too ?? So off to the recipe,this is just a nice twist to the regular semiya payasam that adds more color and flavor.

You'll Need:
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

Method:
-Break the vermicelli into small pieces.
-Remove the skin and seed of the mango and puree into a fine paste.
-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.
-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.
-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.
-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.
-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.Done !

Note:
-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's completely cool before you add the mango pulp.

Thanks for stopping by ! Happy Cooking !

Sending this to Foodabulous fest organized by Simply Tadka and hosted by Sajna Bishar of Saju's Tastes and Sending this to WTML and Gayathri's space and  Fast ! Fresh ! Simple! happening at Cooking with Sapna