Vermicelli and Mango Payasam Recipe

Payasam or kheer is a pudding prepared with vermicelli or rice. We prepare this dessert for special occasions and festivals. The rich milk based pudding helps in digesting spicy food and also prevents heartburns after eating a king size meal. I've incorporate mango for added flavor and taste.

I've not added extra sugar in this recipe, if the mango is sour or bland we have to add sugar to balance the taste.

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Ingredients:
500 Grams Mango (Alphonso or Mallika Variety)
150 Grams Vermicelli (Wheat)
200 Grams Condensed Milk
100 Grams Sugar (Optional)
1 Tbsp Cardamom Powder
10 Strands Saffron
10 Cashews
10 Raisins
10 Pistachios
10 Almonds
1 Tbsp Ghee

Method:
Wash, peel, chop and grind two medium size mangoes to a puree format and reserve. Also reserve chunks of mango for garnish.

Chop the almonds, pistachios and cashews and reserve.

Heat a wok on medium flame with a tbsp of ghee. Add vermicelli constantly stir and fry till golden brown in color on low flame.

Add 1 1/2 cups water to the vermicelli stir cover and cook till tender.

Cooking time for vermicelli is between 10 to 15 minutes on low flame. Add cardamom powder, condensed milk and saffron strands stir well and bring to a boil, reduce the pudding for 10 minutes.

Add the ground mango pulp stir well and remove from flame allow to cool completely. Place the pudding in the fridge for 2 hours. Once the pudding is chilled serve in bowls garnish with mango chunks, raisins, chopped nuts and saffron strands...Enjoy 😊
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