Ragi Vermicelli - Mango Kheer

I love fruity kheers and this one resulted just because of that. A sure treat for mango lovers.

Ingredients:
3/4 cup ragi vermicelli (regular vermicelli can be substituted.)
Puree from a mango (I had about 3/4 cup)
3 cups milk (or as needed)
Sugar to taste
Cardamom powder
1 tbsp each - ghee and cashews

Method:

Heat the ghee in a pan and toast cashews until golden brown. Remove them with a slotted spoon and keep them aside. To the same ghee, add the vermicelli and toast for a minute.

Heat milk in a pan and add vermicelli. Cook on low - medium flame until the vermicelli strands are cooked, stirring in between. Then add the sugar, mango puree and cardamom powder. Stir the mixture well. Turn off the stove when sugar dissolves. Alternatively, the mango puree can be stirred once the kheer comes to room temperature.

This is my 'Ragi' themed post on day 5 of this BM#6. Check what the other marathoners are cooking.

Other ragi posts blogged earlier are
Ragi hurihittu / Unde
2 Minutes Ragi drink
Ragi - Brown Rice Idli
Ragi Sprouts Idli
Ragi Vermicelli Kheer
Ragi Cookies
Ragi Chakli
Ragi Dosas
Ragi Muddhe

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