Mango vermicelli payasam with ice cream Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and roast the vermicelli until golden brown.
• STEP 2.In a separate pan, heat milk and bring it to a boil.
• STEP 3.Add the roasted vermicelli to the boiling milk and cook until the vermicelli is soft and cooked through.
• STEP 4.Add sugar, cardamom powder, and chopped mangoes to the vermicelli mixture and mix well.
• STEP 5.Cook for a few more minutes until the sugar is dissolved and the flavors are well combined.
• STEP 6.Remove from heat and let it cool down to room temperature.
• STEP 7.Once cooled, refrigerate the payasam for a few hours to chill.
• STEP 8.Serve the chilled mango vermicelli payasam in bowls and top it with a scoop of ice cream.
• STEP 9.Garnish with chopped mangoes and nuts, if desired, and serve immediately.

Cooking Tips

• Make sure to roast the vermicelli until golden brown to enhance its flavor.
• Adjust the sweetness according to your taste preference by adding more or less sugar.
• You can use any variety of ripe mangoes for this recipe, but Alphonso or Kesar mangoes work best for their sweet and aromatic flavor.
• For a vegan version, you can substitute dairy milk with almond milk or coconut milk.
• To make it more indulgent, you can add a drizzle of caramel sauce or chocolate syrup on top of the ice cream.

Storage and Serving

• Leftover mango vermicelli payasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftover payasam, give it a good stir and adjust the consistency by adding a little milk if needed.
• Serve the payasam chilled and top it with a fresh scoop of ice cream for the best taste and texture.