Mango Kheer is perfect summer dessert which made by vermicelli, milk and mango pulp.
Heat the ghee in non-stick pan, add vermicelli and saute for two minutes or till to golden on low flame and keep aside.
Boil the milk in deep saucepan and cook on medium flame for 5 minutes.
Add roasted vermicelli and mix well. Cook on medium flame for 10-12 minutes, keep stirring.
Add cardamom powder, chopped nuts, saffron and mix well.
Add sugar and cook for 5 minutes more and keep stirring. Remove from the flame and cool completely.
Add mango pulp and mix well. Keep in freeze for atleast half an hour and serve chilled.