Mango Payasam/Mango Kheer

Ingredients:

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

Method:

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.

Inspired from here