Recipe52.com

Step by step Asian Chicken Recipes| Pakistani recipes

Bohra Recipes, Dessert and Sweets

Mango Vermicelli Recipe | Video Tutorial

mango vermicelli

Mango Vermicelli recipe or Sev Amba is a Bohra traditional dessert. It is super simple to make. You just need to make milky Vermicelli or seviyaan like you make on Eid ul Fitr and add lots of mango cubes.
Here, I’m sharing the best version of recipe known to me.

Tips:

  • Keep it rich and creamy.
  • Keep it chilled.
  • Use best quality mangoes for best taste.
  • You may keep the syrup thin or thick that’s up to you.
  • You can substitute milk powder with extra 2 cups milk and simmer longer to let syrup thicken.
  • I’ve used saffron for personal preference but you can always skip it if you don’t have it in hand.
  • Blend flesh of two small mango to make ½ cup pulp. You can also press mango between two palms to soften it and then squeeze it to get pulp out of fruit.

Hope you enjoy this simple mango vermicelli recipe. Also don’t forget to share feedback.
My other similar desserts.

Bottle Gourd pudding | lauki kheer(Cooling and refreshing)

bottle gourd pudding

Sheer Khurma

Sheer Khurma

Video Tutorial: Sev Amba

How to make Mango vermicelli?

If you try this recipe or any other recipe from my site, please share on social media with #loveRecipe52 or tag us on Facebook and Instagram @recipe52.

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
Servings: 6 servings
Calories: 327 kcal
Ingredients
  • 2 tablespoon butter or ghee
  • ½ cup crushed vermicelli
  • 1 litre milk
  • ½ cup sugar
  • 10-12 strands saffron optional
  • ½ cup milk powder See notes 1
  • cup cream
  • 3 cups cubbed mangoes more to garnish
  • ½ cup mango pulp See notes 2
Instructions
  1. In a wide pot on low heat, sauté Vermicelli with butter for few minutes until roasted and fragrant. Immediately add milk and stir.
  2. Next add sugar, saffron and milk powder. Bring the milk to boil and them simmer for 20 minutes until Vermicelli are soft and syrup and thickened.
  3. Remove from heat and let it cool to room temperature.
  4. Once cooled, add cream, mango pulp and mango cubes. Mix well and keep it fridge to chill.
  5. Serve chilled.
Recipe Notes
  1. Substitute milk powder with two extra cups of milk and simmer 20 minutes longer until thickened.
  2. Blend flesh of two small mango to make ½ cup pulp. You can also press mango between two palms to soften it and then squeeze it to get pulp.
  3. This mango Vermicelli stays good in fridge for 2-3 days.

Like, Comment, Subscribe to let us know your opinion and request. We are working everyday to bring best taste with easiest recipe.

Pin It, Watsapp, Share! Let everyone know you discovered this amazing recipe. SHARING IS CARING!

Comments

Theme by Anders Norén

%d bloggers like this: