Zeenat Iqbal Hakimjee
Writer
3
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- 36
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Dessert Vermicelli and Mango Pakistani Recipe in Urdu / English
Bohra dessert: vermicelli and mango (revised) By Zeenat Iqbal Hakimjee
Ingredients:
Cooking Directions:
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Bohra dessert: vermicelli and mango (revised) By Zeenat Iqbal Hakimjee
- 11/2 litre milk should be slurp consistency while eating.
- 4 mangoes
- Sugar should be enough to give a sweet taste as sometimes the mangoes are not so sweet.
- Vermicelli: a little less than 3/4 packet crushed with hands.
- Make the vermicelli separately
- Take the milk(cool)
- Put in crushed vermicelli and sugar
- Cook till the vermicelli appears on the surface.
- Cut mango strips horizontally and vertically to form cubes then gently scrape the mango pulp so you'll get cubes.
- After the vermicelli cools add the cubes of mangoes to it and place them in glass dishes to cool.
- Best eaten after left in refrigerator.
- Optional you can add a couple of teaspoons of rose water for the aftertaste.
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