This is probably the last Eid in Mid of Mango season. Make the most of the mango season this Eid and make this special Mango Doodh Seviyan recipe . #happycookingtoyou #FoodFusion #digitalammi #LifebuoyPakistan #Superfasthandwash
Ingredients:
-Aam (Mango) chunks 1 & ½ Cup
-Sugar 2 tbs or to taste
-Ghee (Clarified butter) 1-2 tbs
-Sawaiyan (Vermicelli) crushed ¾ Cup
-Sukha nariyal (Dried coconut) sliced 1 tbs
-Badam (Almonds) sliced 1 tbs
-Pista (Pistachios) sliced 1 tbs
-Doodh (Milk) 1 litre
-Sugar 6 tbs or to taste
-Custard powder 1 tbs or as required
-Doodh (Milk) 4 tbs
-Yellow food color few drops (optional)
-Mango chunks 1 Cup
-Mango cubes
-Pista (Pistachios) sliced
Directions:
-In a jug,add mango chunks & blend well to make a puree (approx. 1 cup).
-In a saucepan,add pureed mango,sugar & cook on low flame for 4-5 minutes & set aside.
-In a wok,add clarified butter & let it melt.
-Add vermicelli,dried coconut,almonds,pistachios & ghee roast until changes color & it’s fragrant (2-3 minutes) & set aside.
-In the same wok,add milk,sugar,mix well & bring it to boil.
-Add fried vermicelli & cook on medium low flame for 6-8 minutes.
-In a bowl,add custard powder,milk & whisk well.
-Now add dissolve custard in a wok,mix well & cook until it thickens.
-Add cooked mango puree & mix well.
-Add yellow food color & mix well.
-Let it cool while stirring at room temperature.
-Add mango chunks & mix gently.
-Garnish with mango,pistachios & serve chilled!
