### TranslatedIngredients: 1 cup Mango Pulp (Puree),1 Milk,3/4 cup Semiya (Vermicelli),1 tablespoon Ghee,3/4 teaspoon Cardamom Powder (Elaichi),6 tablespoon Sugar,1 tablespoon Slivered Almonds (Badam),1/4 cup Raisins,1/4 teaspoon Saffron strands ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mango Kheer Recipe, prepare all the ingredients, including pulping mangoes and thinly slicing the almonds.Heat ghee in a heavy bottomed pan and roast vermicelli till it turns golden brown in colour.Once the vermicelli is roasted, add full cream milk, bring it to a boil and then reduce flame to medium and let it cook for some time. Keep stirring it in between.Check if vermicelli is cooked till soft. Once done then add sugar, and cook till the sugar dissolves completely. This will take 2 to 3 minutes.Next, add raisins and cardamom powder, give a nice stir, and switch off flame.Let it cool down it a bit. Once the kheer has cooled down add mango pulp, mix it properly and refrigerate Mango Kheer for at least an hour.Garnish Mango Kheer with almond flakes and serve chilled. Serve Mango Kheer after your delicious meal of Dal Makhani, Palak Paneer, Lachha Paratha and Jeera Rice for your weekend meal.
