Heat ghee in thick bottom vessel. Add crushed vermicelli and saute for few minutes till pinkish in colour.
Add the milk and stirring occasionally,boil for few minutes.
Add sugar and let it simmer till half of milk evaporates. Remove from flame. Let it cool at room temperature.
In another vessel add fresh cream and sugar powder. Beat with blender till thick, flowing mixture is formed.
Add this cream mixture to milk- vermicelli mixture. Also add Alphonse mango pulp. Mix well.
Pour in glass container. Chill in refrigerator for few hours.
Serve chilled Alphonse Mango Sevai in ice cream serving bowls, decorate with diced mango pieces, sliced almonds, pistachio flakes.
