Mango Vermicelli is a delicious Bohra dessert also called as ‘Sev Amba’. This is a quick dessert similar to sheer khurma. In this dessert instead of khurma (dates and nuts) we use mangoes. This is a simple but very delicious dessert, a delight for mango lovers. Give it a try! It will be a yummy treat with ease of cooking.
This recipe was sent to me by a lovely followers. I haven’t tested this recipe but it seems good to me, quite similar to mine. I also add a little cream along with mangoes.
Other similar recipes.
Bottle gourd pudding (lauki kheer)
Mango Vermicelli Recipe (Bohra Dessert)
- 1½ litre milk
- 4 large mangoes ,peeled
- 1 cup sugar or as per sweetness of mangoes.
- ¾ packet (100 gram)s vermicelli, crushed with hands)
Take the milk in a thick bottomed pot. Put in crushed vermicelli and sugar. Cook till the vermicelli appears on the surface, about 20 minutes on slow flame. Let it cool, then place in fridge to chill before adding mango cubes.
Make horizontal and vertical cuts on mango flesh to form cubes. Gently slice off mango cubes from the seed. Also scrap the mango seed with a knife to remove juicy pulp.
Add the cubes of mangoes to chilled vermicelli. Mix well and serve chilled.
You can add a couple of teaspoons of rose water for the aftertaste.
Zeenat Hakimjee is daughter of Late Ahmed Jivanjee, an eminent writer of Karachi. She inherited the gift of his father’s wisdom and narration and combined it with her culinary talents. She is currently a housewife and grandmother and lives in Rawalpindi, Pakistan.