30g Stork Bake 2 cups crushed vermicelli 2 tablespoon sliced almonds 2 tablespoon charoli (nuts) 2 tablespoon raisins 4 cups milk 1 can condensed milk ½ teaspoon ground cardamom ¼ teaspoon nutmeg A few red and green cherries, halved
Heat Stork Bake over moderate heat in a deep pan. Add vermicelli, nuts and raisins. Stirfry until lightly browned. Add milk, bring to a boil then turn down heat to simmer for 15 - 20 minutes. Stir in rest of ingredients. Remove from heat. Serve as a dessert.
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