Mango Vermicelli Halwa



Vermicelli 1 cup
Milk 1 cup
Granulated Sugar 1 cup
Fresh Mango Puree 1/2 cup
Pistachios 5 – 10
Saffron 5 – 7 threads
Ghee 1 tsp

Method of preparation:

Heat ghee in a pan, add vermicelli and fry until golden brown.
Bring milk to boil in a heavy bottomed pan, add fried vermicelli, pistachios and saffron threads.
Cook until vermicelli turns soft and transparent.
Stir in sugar, mango pulp and cook until sugar has completely dissolved.
Serve hot or cold.

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Posted by on May 13 2010 Filed under Desserts. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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