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

Mango Mousse - Easy Peasy Dessert

Serves 4-5
   Mr.Sun has finally decided to shine on us.We're having a  week of perfect sunshine and warmth after almost 8 months of cold winter.After too many months of staying indoors,we're finally spending most of the time outdoors.The only downside is that I don't get to spend time with my blog:)It's ironic when I think that, in Chennai at the sight of the sun I would think twice before venturing out or would take a real big Umbrella along.Now no matter how warm it gets little girl & I are at every park and play area in the neighborhood :)
    In India,the moment I think of peak summer,I remember the smell of round yellow and juicy mangoes. My Dad loves mangoes, so every summer our house would be fully stocked with them.He was very good at selecting them,one look at them and he would tell if they would be sweet or not.Dinner at home would always include a bowl of curd rice and sweet mangoes.How I miss my Dad and all those simple pleasures of life  that he taught us to appreciate:) This mousse recipe is very simple and can be whipped up in no time. Comes in very handy when you have a large crowd to feed or when you have surprise guests at home :)

You'll need:
Mango -  1 big
Condensed Milk - 125 ml
Whole milk - 2 -3 tbsp
Sugar -  2 -3 tbsp ( adjust according to taste)
Cream Cheese - 125 g
Cardamom powder - 1/4 tsp
Pistachio  - 1 - 2 tsp (chopped)
Nut Powder - 2 - 3 tsp (Almonds or Cashews or any nut of your choice)




Method:
-Clean the mango,remove the skin and the seed .Chop it and add to a blender along with the sugar.Pulse until it's well blend.
-Cut the cream cheese into pieces and add to the blender.Pulse for a few seconds.
-Add the condensed milk ,nut powder,whole milk and cardamom powder to the blender.Pulse until every thing is well blend.
-Transfer the contents of the blender to another vessel.
-Check for sugar.If you feel that it needs more, add some more and pulse again.
-Sprinkle the pistachio nuts and let it chill in the refrigerator.Done !



Note :
-You can replace the cream cheese with pureed paneer.If using paneer,replace half the quantity of  condensed milk with thick yogurt.

Thanks for stopping by. Have a great day !

Sending this to  Cook Yellow Event announced at Merry Tummy