Ambyacha Rasateel Sheera

by MiaVarghese
A sheera with mango pulp
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Mango pulp - 1 cup
  • Vermicelli/Shevyaa(Semiya) - 1 cup
  • Sugar - 3/4 cup
  • Ghee - 1 tsp
  • Salt(As reqd) -
  • Raisins(roasted, Unakkamunthiri) -
  • Almonds(roasted, Badam) -
  • Pista(roasted) -
  • Cashew nut(roasted) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Mango pulp - 1 cup
  • Vermicelli/Shevyaa(Semiya) - 1 cup
  • Sugar - 3/4 cup
  • Ghee - 1 tsp
  • Salt(As reqd) -
  • Raisins(roasted, Unakkamunthiri) -
  • Almonds(roasted, Badam) -
  • Pista(roasted) -
  • Cashew nut(roasted) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing ambyacha-rasateel sheera, heat 4 cups of water. Add vermicelli and salt. Cook it.
  2. Drain the water, and rinse it in cold water. Keep it aside.
  3. Take sugar in another pan and add water. Make sugar syrup.
  4. Add mango pulp to it and stir continuously till it reaches a soft ball stage.
  5. Now add the cooked vermicelli and ghee. Mix well.
  6. Convert it to a serving bowl.
  7. Garnish with roasted raisins, almonds, pista and cashew nuts.
  8. Ambyacha-rasateel sheera is ready. Serve immediately.
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