In India, people welcome the summer season despite the scorching heat just to enjoy the delicious summer fruit- Mango. Mangoes are found in abundance only in the summer season. It is a beloved fruit and hence it is also known as the ‘King of fruits’. Mangoes are rich in nutrients like vitamins, minerals and antioxidants. It also contains traces of magnesium, manganese, selenium, calcium, iron, and phosphorus which are very important for our body. Do add some mangoes to your next smoothie or add pulp to some desserts. Packed with vitamins A and C... mangoes add a healthy dose of beta-carotene, which may help prevent cancer and promotes healthy skin. It's sweet, delicious and irresistible taste leaves a lasting memory in our mind. Also it's one of the world’s most popular fruit and naturally contains many important ingredients that are beneficial to our health. Semiya payasam is one of the most common sweet at home during festivals. Now since its mango season ...tried the payasam with delicious alphonso mangoes and since it's summer around served it chilled.
Ingredients :
1 cup mango puree
2 cups whole thick milk
1/2 cup vermicelli
3/4 cup sugar
2 tblsp ghee
4-5 cardamom powdered
few broken cashewnut and almond roasted in ghee
few cashewnut and almond flakes
few saffron strands
few mango cubes for garnishing
Method :
1. Heat ghee in a cooking pan, add vermicelli and roast till slightly brown. Add the milk and cook till vermicelli turns soft.
2. Now add sugar and stir well till the kheer turns slightly thick. Switch off the flame.
3. Add the cardamom powder and ghee roasted nuts. Keep aside to cool.
4. Once completely cool, add in the fresh mango puree and mix well. You may refrigerate before serving.
5. Serve it garnished with few finely chopped mango, cashew and almond flakes and saffron strands.
1 cup mango puree
2 cups whole thick milk
1/2 cup vermicelli
3/4 cup sugar
2 tblsp ghee
4-5 cardamom powdered
few broken cashewnut and almond roasted in ghee
few cashewnut and almond flakes
few saffron strands
few mango cubes for garnishing
Method :
1. Heat ghee in a cooking pan, add vermicelli and roast till slightly brown. Add the milk and cook till vermicelli turns soft.
2. Now add sugar and stir well till the kheer turns slightly thick. Switch off the flame.
3. Add the cardamom powder and ghee roasted nuts. Keep aside to cool.
4. Once completely cool, add in the fresh mango puree and mix well. You may refrigerate before serving.
5. Serve it garnished with few finely chopped mango, cashew and almond flakes and saffron strands.
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