Vermicelli Pudding Cups
By Sumayah - MASTER CHEF
INGREDIENTS
Vermicelli pudding cups
½ cup sunshine vermicelli
1 desert spoon ghee (Clarified butter)
1 litre milk
1 cinnamon stick
1 tin condensed milk
1 big tin nestle cream
1 teaspoon Elachi (cardomom) powder
METHOD
Braise vermicelli on low with cinnamon stick and ghee (Clarified butter) add the milk amd cook on low till slightly thickens add a handful of rough dessicated coconut and the condensed milk and Elachi (cardomom) powder remove from heat and add ½ tin cream beat with egg beater pour into cups and decorate with nestle cream flake dried roses.
Yasmin Tar
