Vermicelli Milk Pudding with Saffron Mangoes
Mithi Sev Aam Ki Saath
Why This Recipe Works
Toasted wheat vermicelli creates a comforting, textured pudding that is less heavy than its rice-based counterparts. Topped with honey-glazed saffron mangoes, it is a vibrant and fragrant bowl of pure comfort.
Instructions
Chop the mango flesh into uniform half-inch cubes and set aside. Break the vermicelli into thumb-length strands.
Melt the butter and fry the vermicelli strands for 3-4 minutes until they reach an almond-brown color. Watch closely as they can burn very quickly.
Pour in the milk and simmer for 10 minutes until thickened. Stir in the cardamom, nutmeg, and sugar, then remove from heat.
Heat a little water with saffron strands until the liquid is colored, then stir in the honey, lemon juice, and mangoes. Warm the fruit through for just a minute.
Serve the pudding in bowls topped with the syrupy mangoes and a sprinkle of pistachios.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
