BM #91 Week 2 Day 3 -

To end this series of festival dishes, here is another fruit based sweet which is easy and quick in the mango season.

The basic version is to just prepare the semiya kheer and allow it to cool before adding the mango pulp. But the sugar needs to be adjusted depending on the sweetness of the mangoes.

Ingredients - 

Milk 4 cups
Roasted Semiya/Vermicelli 1 cup
Mango Pulp 1 cup (adjust as needed)
Sugar 1/4 cup (adjust depending on the sweetness of the mangoes)
Cashew 1 Tbsp
Almonds 1 Tbsp
Raisins/Kismis 1 Tbsp
Cardamom powder 1/2 tsp 

Method of Preparation - 

In a skillet, Boil milk and add the roasted semiya and let it cook. (Alternatively, Microwave milk for 5-6 min and continue with the process in the traditional way)

Coarsely crush Cashews and Almonds and add it to the boiling milk.

Mix well and add the sugar.

Let it boil for about 4-5 min while mixing it, so that the milk doesn't burn.

Garnish with Roasted Cashew , Almond and Raisins (Optional).

Allow the Kheer to cool. Mix in the mango pulp and refrigerate before serving.


Preparation Time 20-25 minutes + 1 hour cooling time
Serves 4-5
Posted by Harini R on Sunday, August 12, 2018


  1. Priya Suresh Says:
  2. What an exotic touch on our usual semiya kheer, lipsmacking here Harini. Simply loved your sweet series.

  3. Oh my my! This kheer looks super Harini. I love desserts with mangoes and this one sounds so yum..

  4. cookwithrenu Says:
  5. Something unique and exotic. Love the creamy mango kheer.

  6. farah saleem Says:
  7. i love any type of kheer! lovely twist to the basic recipe!looks beautiful!

  8. code2cook Says:
  9. looking delicious, kheer has come out so well. such a innovative recipe to share.

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