This Mango Vermicelli Kheer is a quick and easy, rich and classic, a fuss-free recipe, a delicious twist to traditional kheer, and a popular Indian pudding sweet prepared using milk, vermicelli, sugar and flavored with cardamom powder and saffron.
Please do not add mango puree to the hot kheer as it will curdle. And once you add mango puree do not heat the kheer. This dessert should be served chilled. Feel free to use angel hair pasta or spaghetti pasta instead of vermicelli to make this kheer. Puree from fresh mangoes tastes the best. Depending on the sweetness add sugar. Kheer thickens as it cools down. If you want it to be runny increase the amount of milk or add water. In this case, adjust sugar accordingly. The amount of milk for the stovetop and instant pot is different. Whole milk makes this dessert rich. But feel free to substitute with low fat, fat-free, or skim milk. The time to cook semiya or seviyan or vermicelli varies from brand to brand. Check the package instructions too. Thin vermicelli needs just 1 minute on the instant pot. You can make this dessert even during the off-season for mangoes by using canned mango puree. The amount of vermicelli you add can be varied depending on how you want your kheer to be – thick or thin!
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A decadent Choco Mocha Shake for a sunny afternoon.
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