Mango vermicelli kheer | mango shevaya (Semiya) Payasam

Kheer is my favourite sweet dish since childhood.....I generally like to eat it chilled....

This was the first sweet dish prepared by me ( as per my moms instrructions) after we shifted to hyderabad . It turned out to be quite yummy.


Shevaya chi Kheer is prepared by cooking shevaya (vermicelli) in milk.

 The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.




Mango sevaiya or mango vermicelli kheer is a twist to traditional shevaiya by adding mango pulp/puree .It makes kheer look very colorful and flavorful.

Ingredients
1 cup vermicelli/shevaya/sevaiya
3/4 cup sugar
1/2 cup mango pulp
2-3 tbsp pure ghee
2 tsp milk masala
1/2 tsp green cardamon powder
1 litres milk
5-6 saffron strands
fried slices of cashew & almond


Method
1) Heat ghee in a pan and stir-fry Shevaya till pinkish .add little water & let shevaya cook for 2 minutes
2) Put milk to boil and let it reduce to ½ litres
3) Add  boiling milk to sevaiya, then add sugar
4) Bring it to a boil again , Add milk masala & cardamon powder ,mango pulp and keep stirring till sugar disssolves and kheer is slight thick
5) Chill in the refrigerator for half an hour before serving
6) Decorate with slices of cashew & almond and saffron strands




Tip
1. You can add some milkmaid to the kheer.
2. can add 2 tbsp milk powder dissolved in 3 tbsp milk to above kheer
3.The Kheer tends to thicken on cooling due to the vermicelli .Add some cold whole milk to dilute it before serving.