Heat ghee in a non-stick pan. Add vermicelli & roast for 2 minutes on low flame. It is best to use the ghee from cow milk. The purpose is to roast the vermicelli. The first thing to remember is that cooking oil is not a substitute here. Hence, do not try it.
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Add milk & boil. Stir continuously. Make sure milk doesn’t burn. We need full-fat milk for our Mango Kheer to be creamy, smooth & thick. Given these points, if there’s no full-fat milk available, then use regular milk. Just boil a little more to make the milk thick.
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Now add saffron, sugar & nutmeg powder. Cook till sugar melts completely. There are two purposes behind using saffron in this kheer—first, the creamy yellow texture. Second is the royal flavour that saffron as a spice carries. Avoid using artificial food colour instead of saffron. If there’s no saffron available, then plain white kheer is good to go.
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Transfer the mixture to a bowl & chill for an hour.
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Add mango pulp & fold gently. Don’t add the mango pulp if the kheer is lukewarm.
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Finally, add pistachio, cashew & red raisins. Mix softly. You can add other dry fruits as per your taste.
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Your Mango Kheer is ready. Garnish with pistachios & mango cubes. Serve it chilled.
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