Ingredients

Ghee - 2 tbsp

· Vermicelli - 150 gm

· Milk - 1 ltr

· Saffron - as per taste

· Sugar - 70 gm

· Nutmeg Powder - 1 tsp

· Mango Pulp - 250 gm

· Pistachio - 1 tbsp

· Cashew - 1 tbsp

· Red Raisins - 1 tbsp

· Mango - Pieces for garnishing

Method

Heat ghee in a non-stick pan. Add vermicelli & roast for 2 minutes on low flame.

Add milk & boil. Stir continuously. Make sure milk doesn’t burn.

Now add saffron, sugar & nutmeg powder. Cook till sugar melts completely.

Transfer the mixture to a bowl & chill for an hour.

Add mango pulp & fold gently. Don’t add the mango pulp if the kheer is lukewarm.

Finally, add pistachio, cashew & red raisins. Mix softly.

Your Mango Kheer is ready. Garnish with pistachios & mango cubes. Serve it chilled.