De-seed cardamoms and powder it finely. Peel off the mango and chop it in to big cubes. Keep them aside till use.

Heat ghee in a cooking pan, as it melts add cashews and roast them till they turn slightly brown. Transfer the cashews on to a plate. Similarly roast the raisins too till they puff up. Add vermicelli to the same pan and roast them in remaining ghee for few minutes.

Next add 2 cups milk and cook the vermicelli till it turns soft. It will take just few more minutes. When you press a vermicelli between index finger and thumb it will break easily, that is when add sugar and cardamom powder. It will turn watery again, continue cooking till the kheer turns little thick.

Add remaining milk and ghee roasted dry fruits. Let it cook in simmer for a while. Switch off the flame. Next take mango pieces in a mixer and puree it such that there are no lumps in it.

Finally when kheer cools down to room temperature, include mango puree and mix well. Luscious mango vermicelli kheer is ready to serve.

Adjust sugar according to the sweetness of mango. You can increase it up to 3/4 cup.

The kheer tends to thicken with time, so adjust the consistency by adding warm milk or water.

Do not add mango puree when the kheer is still hot or warm. In that case the milk will curdle and makes the kheer a disaster.

Let the kheer cool down completely to room temperature, that is when you can mix up the mango puree.