Tuesday, July 15, 2014

Mango Payasam/Mango Kheer

Vermicelli - 3 tbspns
Milk - 3 cups(1 cup = 250 ml)
Condensed milk - 1/4 cup
Sugar* - 3 tbspns
Mango Pulp - 1 cup
Ghee - 2-3 tsps
Raisin - 7 Nos
Cashews - 7 Nos
Cardamom Powder - 1/4 tsp
Fresh Mango - 1/4 cup, chopped(optional)

*Add more depending upon the sweetness of the mango

In a pan heat a tsp of ghee and fry the vermicelli till it is lightly golden. Then add the milk to it and let it simmer till the vermicelli is cooked. Then add the sugar and condensed milk and bring it to boil and let it simmer for few minutes. Then add the powdered cardamom mix well and turn off the heat. 
Then let it cool completely, then add the mango pulp and mix well. 
Fry cashews and raisins in the ghee and then mix with this and also add the diced mangoes and mix well and serve. Add more milk to dilute the payasam if its thickened.
It tastes best when served cold.

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