Mango Semiya Payasam | Mango Vermicelli Kheer Recipe
Mango Semiya Payasam is a delicious Indian dessert that combines the richness of ripe mango pulp with the creamy texture of vermicelli (semiya), milk and other ingredients like sugar, nuts, saffron, cardamom powder and finely chopped mango pieces.
Ingredients
- ½ cup Vermicelli / Semiya
- 1 cup Mango Pulp
- 4 cups Milk
- 5 tablespoon Sugar
- 2 teaspoon Ghee
- 3 tablespoon Nuts finely chopped, for garnishing
- Saffron a pinch
- ¼ teaspoon Cardamom Powder
- few Mango pieces for garnishing
Instructions
- Roast the Vermicelli: Add 1 teaspoon ghee to a pan and roast the vermicelli until golden brown. If using pre-roasted vermicelli, you can skip this step.
- Soak the Saffron: Soak a pinch of saffron in a tablespoon of hot milk. Mix and let it soak well.
- Boil the Milk: Add the milk to the pan with the roasted vermicelli and boil it on medium flame. Stir often to prevent burning.
- Add Flavorings: After the vermicelli is cooked, add saffron soaked in milk, sugar, and other desired flavourings, such as cardamom powder.
- Incorporate Mango Pulp: Add the mango puree and mix well once the payasam has cooled. Do not add the mango puree while the payasam is still warm to prevent curdling.
- Add Ghee-roasted Nuts: In another pan, add 1 teaspoon ghee. Once the ghee melts, add cashews, almonds, and raisins, if desired. Once the nuts turn golden brown, switch off and transfer them to the bowl of mango payasam.
- Garnish and Serve: Once the mango kheer cools, you can refrigerate it. Transfer the chilled mango vermicelli payasam to individual glasses or cups. Garnish with fresh mango pieces. Serve.
Notes
Choose ripe and sweet mangoes for the best flavour.
Adjust the amount of milk and sugar based on your preference for the thickness and sweetness of the payasam. Add more or less sugar depending on how sweet your mango puree is.
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