With mango season in full bloom I am getting to see many wonderful mango related posts in the blogosphere. And how long could I have stayed away from making a mango based sweet. My daughter liked this a lot and I am sure I will be making this again for few more times till the mangoes keep arriving.
Vermicelli- 1 Cup
Mango Pulp- 1/2 Cup( I used fresh Alphonso mango pulp)
Milk- 1 1/4 Cup
Granulated Sugar- 1/4 Cup- 1/3 Cup( depending on sweetness required)
Ghee- 3 tsp divided
Almonds- To Garnish
- Heat a skillet/ kadhai and add 1 tsp of ghee. Add the vermicelli and roast till golden brown. Take out on a plate and keep aside.
- In same kadhai add milk and keep for boiling. Once milk comes to boil add the roasted vermicelli and cook covered till vermicelli cooks completely.
- Add the mango pulp and sugar and cook until sugar dissolves.
- Add the remaining 2 tsp of ghee and cook for some more time.
- Garnish with almonds.