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?
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.
