Heat 1 tablespoon of ghee or butter in a pan. Add vermicelli or semiya and roast till light golden on medium flame. Keep sautéing so that you do not burn them. If you are already using pre-roasted vermicelli, skip this step.
2 tablespoon Ghee or Butter, ¾ cup Vermicelli, loosely packed
Add milk and bring the roasted vermicelli to a boil on low to medium flame. Keep stirring to avoid it from burning at the bottom.
2 cups Whole Milk
Cook till the vermicelli becomes soft and is cooked.
Add sugar, cardamom powder, and saffron (kesar), and continue to cook on low flame till the sugar has dissolved completely. Switch off the flame.
¼ cup Sugar, ¼ teaspoon Cardamom powder, 8 strands Saffron or Kesar
This kheer or payasam will thicken as it cools down. Allow the kheer to cool down completely.
Meanwhile, prepare the mango puree from fresh mango pulp and check for its sweetness. Add 2 to 3 tablespoon of sugar only if the puree is not sweet enough. Else skip adding sugar.
1 cup Mango Puree, 2 to 3 tablespoon Sugar depending on the sweetness of mango puree
Heat 1 tablespoon ghee or butter in a small pan on medium heat. Add almonds, pistachios, and cashew nuts and sauté till it becomes light golden. Add raisins sauté for few seconds till they turn plump. Transfer this to a plate and keep it aside.
Once the kheer cools down completely and comes to room temperature, add fresh mango puree, roasted nuts and raisns, mango chunks and mix well.
1 tablespoon Cashewnuts, 1 tablespoon Almonds, 1 tablespoon Pistachios, 1 tablespoon Raisins, ⅓ cup Mango chunks
Keep Mango Kheer in the refrigerator till you are ready to serve as this dessert tastes the best when served chilled.
Please do not add mango puree to hot kheer or heat the kheer once mango puree is added. It will curdle and all your efforts will go to waste!!