Monday, November 4, 2013

Mango Vermicelli Pudding


Vermicelli - 1 cup
Mango Pulp - 1 cup
Whole Milk - 2 cups
Sugar - 3/4 cups
Cardamom Powder - 1 tsp
Ghee - 1 tbsp
Dry Fruits (almonds, cashew nuts, raisins), chopped - 1/4 cup


  1. Heat ghee in a pan.
  2. Roast vermicelli until golden brown.
  3. Pour milk and cook vermicelli until soft but still firm.
  4. Add sugar and cardamom powder. Cook until it thickens.
  5. Add mango pulp. Mix until well combined. Cook for 2 minutes.
  6. Add dry fruits. Mix gently.
  7. Serve hot or chilled.


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