Afghan

Cinnamon and Mango Gulab Falooda - Rosewater Dessert

Name: Cinnamon and Mango Gulab Falooda - Rosewater Dessert
Total time: 27 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1/2 cup vermicelli; 2 cups milk; 1 cup water; 1/4 cup sugar; 1/2 tsp rosewater; 1/4 tsp cardamom powder; 1/4 cup chopped pistachios; 1/2 tsp cinnamon powder; 2 tbsp mango puree

Warm cinnamon with sweet mango for a fruity variation.

27 minutes4 servings

Method

Mix cinnamon powder into the milk. 2: Stir in mango puree during preparation, after stirring in rosewater.
Boil vermicelli in water until soft, drain, and set aside.
In a pot, heat milk, sugar, and cardamom until sugar dissolves.
Stir in rosewater and let cool slightly.
Serve chilled with vermicelli and pistachios on top.

Desserts Vegetarian

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