Mango Vermicelli Kheer Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Vermicelli Kheer Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and impressive. This Mango Vermicelli Kheer is exactly that. It’s a beautiful blend of creamy sweetness, delicate vermicelli, and the bright, tropical flavor of mangoes. I first made this for a family gathering and it was an instant hit – seriously, everyone asked for seconds (and the recipe!). Let’s get cooking!

Why You’ll Love This Recipe

This Mango Vermicelli Kheer is more than just a dessert; it’s a little slice of happiness. It’s relatively easy to make, even if you’re new to Indian sweets. The combination of textures – the soft vermicelli, the smooth kheer, and the luscious mango – is just divine. Plus, it’s perfect for celebrations or just a cozy night in.

Ingredients

Here’s what you’ll need to create this delightful kheer:

• 1 tsp ghee
• ½ cup semiya (vermicelli)
• 1 litre milk
• 3 tbsp custard powder
• ½ cup condensed milk
• 1 cup mango puree (about 2 medium mangoes)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vermicelli: I prefer using the thin, roasted semiya for this kheer. It cooks quickly and has a lovely delicate texture. If you’re using unroasted vermicelli, you’ll need to roast it yourself until golden brown before starting the recipe.
• Ghee: Ghee adds a wonderful richness. You can use cow ghee or buffalo ghee – both work beautifully! I personally love the slightly nutty flavor of buffalo ghee. (About 15ml)
• Mangoes: Alphonso mangoes are the classic choice for Indian desserts, and they’re amazing in this kheer. But honestly, any sweet, flavorful mango will do! Kesar mangoes are also fantastic. (About 200g)
• Milk: Full-fat milk will give you the richest, creamiest kheer. But you can use lower-fat milk if you prefer. (About 950ml)
• Custard Powder: This helps thicken the kheer beautifully. Vanilla custard powder works best. (About 45g)
• Condensed Milk: Adds sweetness and a lovely creamy texture. (About 120ml)

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in a pan over medium heat. Add the vermicelli and roast it until it turns golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn it! Once roasted, set the vermicelli aside.
2. In a large kadai (a deep, heavy-bottomed pan), bring the milk to a boil. Once boiling, add the roasted vermicelli and simmer for about 5 minutes, stirring occasionally. This allows the vermicelli to soften and absorb the milk.
3. Now, in a small bowl, whisk together the custard powder with about ¼ cup of milk (taken from the 1 litre) to form a smooth slurry. This prevents lumps!
4. Pour the custard mixture into the kadai with the milk and vermicelli. Cook, stirring constantly, until the kheer starts to thicken. This will take another 5-7 minutes. Don’t walk away – you need to keep stirring to prevent sticking!
5. Once the kheer has thickened to your liking, stir in the condensed milk. Mix well until everything is combined.
6. Remove the kadai from the heat and let the kheer cool completely. This is important! You don’t want to add the mango puree to hot kheer.
7. While the kheer is cooling, blend the mangoes into a smooth puree.
8. Once the kheer is completely cool, gently fold in the mango puree.
9. Garnish with chopped nuts (pistachios, almonds, cashews are all great) or fresh mango pieces. Serve chilled and enjoy!

Expert Tips

• Stirring is Key: Seriously, don’t skimp on the stirring! It prevents the kheer from sticking and ensures a smooth, creamy texture.
• Cool Completely: Adding the mango puree to hot kheer can affect the flavor and texture. Patience is a virtue here!
• Adjust Sweetness: Feel free to adjust the amount of condensed milk to your liking.

Variations

• Cardamom Kiss: My dadi (grandmother) always added a pinch of cardamom powder to her kheer. It adds a lovely aromatic touch.
• Saffron Luxury: A few strands of saffron soaked in a tablespoon of warm milk and added to the kheer elevates it to another level.
• Nutty Delight: Toast some chopped nuts in a little ghee and sprinkle them on top for extra crunch and flavor.

Vegan Adaptation

Want to make this kheer vegan? No problem!

• Substitute the ghee with coconut oil or vegan butter.
• Use plant-based milk like almond milk, soy milk, or cashew milk.
• Replace the condensed milk with vegan condensed milk (available at most health food stores) or a mixture of plant-based milk and maple syrup.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as your vermicelli is gluten-free. Some vermicelli brands may contain wheat. Look for vermicelli made from rice flour or mung bean flour.

Spice Level Adjustment

While traditionally kheer isn’t spicy, you can add a pinch of cardamom powder for a warm, aromatic flavor. Saffron also adds a subtle complexity.

Festival Adaptations

This kheer is perfect for any celebration! It’s a popular dessert during Holi, Eid, and Diwali. The vibrant mango color also makes it especially fitting for Holi.

Serving Suggestions

Serve this Mango Vermicelli Kheer chilled in individual bowls or glasses. A sprinkle of chopped nuts and a fresh mango slice make it extra special. It pairs beautifully with a cup of masala chai.

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It may thicken slightly upon refrigeration, so you can add a splash of milk to loosen it up before serving.

FAQs

What type of vermicelli is best for kheer?

Thin, roasted semiya is ideal. It cooks quickly and has a delicate texture.

Can I make this kheer with almond milk?

Absolutely! Almond milk works well, but the kheer won’t be as rich and creamy as with full-fat dairy milk.

How can I prevent the kheer from sticking to the bottom of the kadai?

Stir, stir, stir! Constant stirring is the key. Also, using a heavy-bottomed kadai helps distribute the heat evenly.

Can I add saffron to enhance the flavor?

Yes, definitely! A few strands of saffron soaked in warm milk add a beautiful aroma and flavor.

How long does this kheer stay fresh in the refrigerator?

Up to 3 days in an airtight container.

What is the best way to blend the mangoes for a smooth puree?

Use a high-powered blender and blend until completely smooth. If the puree is too thick, add a tablespoon or two of milk to help it along.