Heat ghee in a pan add vermicelli/semiya and fry till light brown and transfer to a bowl and keep aside. In the mean time, blend mango pieces into a smooth puree.
Boil milk in a pan, once hot add the fried semiya and cook. Once the vermicelli is fully cooked add sugar and continue to cook for another three or four mins on medium flame.
Now add elaichi powder, mango puree to it and mix well, let it cook for a min on low flame, when it thickens add 1/2 cup of milk.Turn off the flame and transfer to a serving bowl, now mango semiya payasam/vermicelli mango kheer is ready. Serve cool or normal, before serving garnish with chopped dry fruits.