Vermicelli Kheer Topped With Mango Pulp
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 5 People
Ingredients
  • Ghee- ½ tbsp
  • Thin roasted vermicelli- 2 cups, roughly chopped
  • Milk- 2 cups
  • Sweetened condensed milk- 3 to 4 tbsp
  • Saffron strands- 10 strands
  • Cooked tapioca pearls or sago or sabudana- ¼ cup
  • Almonds or cashew nuts, chopped- ¼ cup
  • Mango pulp- 2 to 3 tbsp/glass
Instructions
  1. I've taken thin & roasted vermicelli, available in Indian stores.
  2. If adding tapioca pearls, soak ¼ cup pearls in water for 30 minutes & cook in hot water till the pearls have turned soft & translucent.
  3. Place a saucepan over medium heat, add ghee.
  4. Roughly chop the vermicelli & add to the ghee, saute for a minute.
  5. Add milk, combine well & cook for a few minutes.
  6. Add condensed milk, cook for a couple of minutes.
  7. Add saffron strands, combine well.
  8. I've also added cooked tapioca pearls or sago/sabudana, this is optional.
  9. Cook for a minute.
  10. Garnish with chopped almonds or cashew nuts.
  11. Let the kheer cool down for a few minutes.
  12. This vermicelli kheer can be enjoyed as it is, tastes delicious.
  13. Serve in a dessert bowl or fancy glass.
  14. I topped the kheer with 2 tbsp mango pulp for that tropical flavor & tasted exquisite.
  15. Adding mango pulp is optional, I know mango lovers can't resist it.
  16. It's yum!
  17. Can be enjoyed slightly warm or chilled.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/vermicelli-kheer-topped-with-mango-pulp/