Gulkand Vermicilli with Mango Rabdi

Name: Gulkand Vermicilli with Mango Rabdi
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup vermicilli; 5 tsp ghee; 1/2 cup sugar; 2 cup water; 1 litre milk; 1 mango puree; 1/4 cup condensed milk; 2 tsp rose syurp; 1/4 cup mix chopped dry fruits; 1/4 cup sugar; Pinch red colour; 1/4 cup grated coconut; Pinch saffron

rahul taneja @cook_12405157

Eid special Vermicilli with a Twist
#Eid Dessert

rahul taneja @cook_12405157

Eid special Vermicilli with a Twist
#Eid Dessert

Saved

Ingredients

1hour

4 servings

1 cupvermicilli
5 tspghee
1/2 cupsugar
2 cupwater
1 litremilk
1mango puree
1/4 cupcondensed milk
2 tsprose syurp
1/4 cupmix chopped dry fruits
1/4 cupsugar
Pinchred colour
1/4 cupgrated coconut
Pinchsaffron

Saved

Steps

1hour

1

In a pan add milk and reduce it for 30 min then add sugar and condensed milk,saffron and cook till thicken then add mango puree and cook till it thicken completely and then add grated coconut and dry fruits and cool it.
2

In another boil water and add vermicilli and cook for 5 min then drain water and pour cold water and keep aside.
3

In another pan heat ghee then add vermicilli and cook for 5 min then add sugar and mix it properly till combine then add rose syrup and red colour and mix properly.
4

For serving first plate vermicilli then top it with rabdi and garnish with dry fruits and edible flour and serve.