Mambazha Semiya Payasam



  • Mango – 1 big
  • Vermicelli – 50 g – 4 -5 tbsp
  • Sugar – 5 – 8 tbsp (depending on how sweet you like it )
  • Boiled Milk – 1. 5 – 2 cups
  • Condensed milk – 3/4 cup
  • Coconut milk – 1 cup
  • Ghee – 1-2 tbsp
  • Cashew nuts – 5 -6
  • Raisins – 1 tbsp
  • Cardamom powder – 1/2 tsp


Break the vermicelli into small pieces.

Remove the skin and seed of the mango and puree into a fine paste.

Add 1 tbsp ghee to a pan and saute the cashew nuts and raisins until the cashews are slightly browned and the raisins are puffed up.

To another pan,add 1 tbsp Ghee and when it heats up saute the vermicelli until slightly browned.

Add 1/2 cup of water and let it cook on a low to medium heat for 4 -5 minutes.

After it’s cooked add the milk and condensed milk and stir well.Let it cook for 2 -3  minutes.

Add 3/4 th of the sugar and mix well.Let the mixture simmer for 5 minutes.Keep
stirring occasionally.

Add the Coconut milk and mix well.Let it simmer for another 3 -4 minutes.

Add the cardamom powder and mix well.Let it cook for 2 – 3 minutes.

Add the roasted cashews ,raisins and ghee mixture.

Take it off the stove and let it cool completely.Add the mango mixture and stir well.Check

for sugar,adding some more if needed.

The Kheer tends to thicken on cooling due to the vermicelli and condensed milk.

Add some cold whole milk to dilute it before serving.