Kheer with Vermicelli


3/4 c butter
1 lb. vermicelli broken into small pieces
4 c milk
2 c heavy cream
1/3 c sugar
4 mangos, medium dice
½ cup toasted almonds – chopped or sliced


Melt butter in a large saucepan on low heat. Add vermicelli and cook until butter and vermicelli have browned. Slowly add milk and sugar and bring to a low boil stirring continuously for 8-10 minutes until vermicelli cooks and the liquid thickens. Add cream and mango pieces and continue cooking for 3-5 minutes until the mixture is thoroughly warmed. Remove from heat and allow to cool before topping with the toasted almonds. Serve warm or cold.


Notes and Instructions

Recipe and photo credit: Georgia Reader