Indulge in the delightful fusion of tradition and tropical flavors with the luscious Vermicelli Kheer adorned with a generous drizzle of vibrant mango pulp.
This exquisite dessert marries the soft, slender vermicelli noodles, lovingly simmered in rich, creamy milk, and sweetened to perfection.
As you take your first spoonful, the sweet mango pulp bursts forth, infusing each bite with the exotic essence of ripe mangoes. The subtle saffron strands add a touch of royal elegance to this dessert, making it a truly enchanting experience that will transport your taste buds to a world of pure bliss.
Perfect for any occasion or just to satisfy your sweet cravings, this Vermicelli Kheer with Mango Pulp is a symphony of flavors that will leave you yearning for more.
- 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
- I've taken thin & roasted vermicelli, available in Indian stores.
- If adding tapioca pearls, soak ¼ cup pearls in water for 30 minutes & cook in hot water till the pearls have turned soft & translucent.
- Place a saucepan over medium heat, add ghee.
- Roughly chop the vermicelli & add to the ghee, saute for a minute.
- Add milk, combine well & cook for a few minutes.
- Add condensed milk, cook for a couple of minutes.
- Add saffron strands, combine well.
- I've also added cooked tapioca pearls or sago/sabudana, this is optional.
- Cook for a minute.
- Garnish with chopped almonds or cashew nuts.
- Let the kheer cool down for a few minutes.
- This vermicelli kheer can be enjoyed as it is, tastes delicious.
- Serve in a dessert bowl or fancy glass.
- I topped the kheer with 2 tbsp mango pulp for that tropical flavor & tasted exquisite.
- Adding mango pulp is optional, I know mango lovers can't resist it.
- It's yum!
- Can be enjoyed slightly warm or chilled.
