By Zeenat Iqbal Hakimjee.
Bohra dessert: vermicelli and mango
11/2 litre milk should be slurp consistency while eating.
Sugar should be enough to give a sweet taste as sometimes the mangoes are not so sweet.
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.
Zeenat Iqbal Hakimjee is a housewife and grandmother and also educated. She didn’t want to waste her education so she started writing an art that she inherited from her late father Ahmed Jivanjee a well known writer of Karachi.