Mango Vermicelli Kheer

Step 1: Heat Milk and Add Sugar

Take 1 liter of full-fat milk in a pot and place it on medium heat. Add 5 to 6 tablespoons of sugar to the milk. Stir well to dissolve the sugar. Keep stirring occasionally to prevent milk from sticking to the bottom and to incorporate the cream forming on the sides.

Step 2: Prepare Vermicelli

Take 50 grams of roasted vermicelli and break it into smaller pieces.

Step 3: Cook Vermicelli in Milk

Once the milk is warm, add the broken vermicelli to the milk. Continue to cook, stirring frequently, until the vermicelli is cooked through and has slightly expanded, and the milk has reduced and thickened slightly. Ensure it's not too thick, as it will thicken more upon cooling.

Step 4: Add Nuts and Cardamom

Add chopped pistachios and almonds, along with 1 teaspoon of cardamom powder, to the cooking vermicelli mixture. Mix well and cook for a few more minutes to infuse the flavors.

Step 5: Cool the Mixture

Turn off the flame and let the vermicelli mixture cool down completely. It will thicken further as it cools.

Step 6: Combine with Mango Puree

Once cooled, transfer the vermicelli mixture to a serving bowl. Add 6 to 8 tablespoons of mango pulp or puree (made from Sindhari mangoes with a little sugar) to the mixture. Whisk thoroughly until the mango puree is fully incorporated and the mixture has a uniform light yellow color.

Step 7: Add Mango Chunks and Chill

Add mango chunks (small cubes) to the mixture and gently fold them in. Mix well to distribute the mango chunks evenly. Refrigerate the dessert for several hours until it is thoroughly chilled.

Step 8: Garnish and Serve

Serve the chilled Mango Vermicelli Kheer. Garnish with a small mango ball in the center, surrounded by pistachio pieces and additional mango chunks, as desired.

• Adjust sugar quantity based on the sweetness of the mangoes and your preference.

• Do not overcook the vermicelli mixture; it will thicken further as it cools.

• Use Sindhari mangoes for the best flavor and sweetness.

• Ensure the vermicelli mixture is completely cooled before adding mango pulp and chunks.

• You can use other types of sweet mangoes if Sindhari mangoes are not available.

• For a richer taste, you can add a small amount of saffron strands soaked in milk.