1 tablespoon ghee (Clarified butter) 2 tablespoon samolina 2 big handfuls vermicelli 1 litre milk ¾ cup dessicated coconut ¾ tin condensed milk 1 full tablespoon ground elaichee
Braise samolina in ghee (Clarified butter) , add broken vermicelli and allow to braise until pink. Then add milk stir while it come to a boil. Add in coconut, condensed milk and ground elaichee. Set in individual bowels or a pyrex . Add 2 teaspoon rose syrup to 1 tin Nestle cream. Top the pudding with the cream and decorate with colored almonds. Serve warm or cold.