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Mango Vermicelli Delicious Recipe How to Make

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Mango Vermicelli is a flavorful Bohra dessert additionally called as ‘Sev Amba’. This is a brisk treat like sheer khurma. In this sweet rather than khurma (dates and nuts) we use mangoes. This is a straightforward yet heavenly treat, an enjoyment for mango sweethearts. Try it out! It will be a yummy treat easily of cooking.

This formula was sent to me by an exquisite adherents. I haven’t tried this formula however it appears to be great to me, very like mine. I additionally include a little cream alongside mangoes.

How to make fast Mango vermicelli?

Mango Vermicelli Recipe
Prep Time
10 mins
Cook Time
25 mins
It is super simple to make. You just need to make milky Vermicelli or seviyaan and add lots of mango cubes.
Course: Dessert
Cuisine: Bohra Cuisine, Indian, Pakistani
Keyword: Mango vermicelli, sev amba
Servings6 servings
Calories327 kcal

Elements for Mango Vermicelli Kheer

Mango – 1 (300 grams)

Vermicelli – ½ cup (50 grams)

Sugar – ¼ cup (50 grams)

Cashews – 5 to 6

Pistachios – 10 to 12

Almonds – 4

Green cardamom – 4

Milk – 500 Ml

Ghee – 1 tbsp

Guidelines

In a wide pot on low warmth, sauté Vermicelli with margarine for couple of minutes until broiled and fragrant. Promptly include milk and mix.

Next include sugar, saffron and milk powder. Carry the milk to bubble and them stew for 20 minutes until Vermicelli are delicate and syrup and thickened.

Expel from warmth and let it cool to room temperature.

Once cooled, include cream, mango mash and mango 3D shapes. Blend well and keep it ice chest to chill.

Serve chilled.

Directions

In a wide pot on low warmth, sauté Vermicelli with spread for couple of minutes until simmered and fragrant. Quickly include milk and mix.

Next include sugar, saffron and milk powder. Carry the milk to bubble and them stew for 20 minutes until Vermicelli are delicate and syrup and thickened.

Expel from warmth and let it cool to room temperature.

Once cooled, include cream, mango mash and mango 3D shapes. Blend well and keep it ice chest to chill.

Serve chilled.

About Ali Qasim

I am a Blogger, My Specialty is to cook and write on food, i am a consultant of health and suggest diet to sportsman, i love to make and share different New recipe.

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