Bohra dessert: vermicelli and mango(revised)
By: Zeenat Iqbal Hakimjee
Ingredients
- 1½ litre milk should be slurp consistency while eating.
- 4 mangoes
- Sugar should be enough to give a sweet taste as sometimes the mangoes are not so sweet.
- Vermicelli a little less than ¾ packet crushed with hands.
Method
- Make the vermicelli separately
- Take the milk(cool) Put in crushed vermicelli and sugar
- Cook till the vermicelli appears on the surface.
- Cut mango strips horizontally and vertically to form cubes then gently scrape the mango pulp so you’ll get cubes.
- After the vermicelli cools add the cubes of mangoes to it and place them in glass dishes to cool.
- Best eaten after left in refrigerator.
Optional you can add a couple of teaspoons of rose water for the aftertaste.
