Mango Payasam recipe | Mango semiya kheer

Wish all readers a Happy Gudipadwa and Ugadi. Ugadi (Telugu new year) and Tamil new year are around the corner. Generally we make a menu which has all the six tastes,sweet, sour, salt, spice, astringent and  bitter with naturally available ingredients. I have posted neem flower rasam, mango pachadi, raw mango rice, mango pickle and obbatu |poli recipes. Since mangoes started coming in the market i decided to make mango payasam. I love vermicelli payasam so i decided to make mango vermicelli payasam.   

Method:

• • In a pan add ghee and roast the semiya into golden brown. I used roasted vermicelli.

• Add the milk to this and boil in a medium flame and stir it often. Ensure it should not get burnt.

• Take out 1 tblsp of milk and soak the saffron (if adding). After 5 minutes add the saffron milk to the pan.

• Cook till the milk reduces and the vermicelli gets cooked.
• Do not make it too thick. Once this is cooled it will become thick. So when it is in the kheer | payasam consistency switch off the flame.
• Add sugar to this. alternatively you can add condensed milk too. This will give a richness to the kheer.

• After adding sugar the kheer will get slightly watery, it’s ok , once it is cool it will be alright.
• Do not boil after adding sugar. But if using condensed milk you can add while adding milk itself.
• Allow this to cool completely. Meanwhile peel the skin of the mango and chop them roughly. Reserve a small portion of mango and cut them into cubes. This is for garnishing.
• I used Alphonso mangoes. You can use any variety of mangoes or use mango pulp too.

• I love the bright yellow colour of the alphonso mangoes. I have used in many of my mango dessert recipes. 
• Once the payasam is completely cool add the mango puree to the semiya payasam. Garnish with pistachios.
• Do not add the mango puree even if the payasam is slightly warm. It may curdle the payasam.

• Keep it chilled. While serving garnish with some fresh mango pieces.
• This payasam is totally addictive. It tasted awesome even more the next day.