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.
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
