Mango Vermicelli Payasam- Mango Payasam
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 4 People
  • Ripe Mangoes, chopped small- 2
  • Roasted fine vermicelli, crushed 2 inch long- ¾ cup
  • Milk, whole or skim- 2½ cups
  • Sweetened Condensed Milk- 5 to 6 tbsp (or according to your sweet level)
  • Saffron strands, soaked in 1 tbsp milk- 1 pinch
  • Cashews, unsalted- 2 tbsp (roasted in ½ tbsp Ghee)
  • Golden Raisins- 2 tbsp (roasted in ½ tbsp Ghee)
  1. Cut the ripe mangoes very small.
  2. You should use fine roasted vermicelli, this will cook faster.
  3. Soak saffron strands in 1 tbsp milk for 5 minutes.
  4. Place a saucepan over medium heat, add the chopped mangoes along with ¼ cup water and cook for a few minutes till mangoes are slightly tender.
  5. Add 1 cup milk and condensed milk, cook for 3 to 4 minutes. Do not let the milk come to a boil.
  6. Add roasted vermicelli and cook till it turns soft.
  7. Add soaked saffron strands.
  8. Add the remaining 1½ cups milk and cook for a few minutes.
  9. Taste and add more condensed milk if you want it to be more sweet.
  10. In a frying pan, roast cashew nuts and raisins in ghee and add to the payasam along with the melted ghee that's left in the frying pan.
  11. Remove the saucepan from the heat and keep covered for a few minutes.
  12. Serve in a bowl after the payasam has cooled down.
  13. The payasam will thicken as it sits, you could add more milk to thin it down before serving.
Recipe by Cooking with Thas - Healthy Instant Pot Recipes at