150g Stork Bake 1 cup semolina ½ cup nibbed almonds ½ teaspoon grated nutmeg 1 teaspoon elatchie 1 cup coconut 2 cups powdered milk 1 can condensed milk ½ cup icing sugar
Heat Stork Bake in a pan. Fry semolina and almonds lightly. Remove from heat. Add rest of the ingredients and mix well. Roll into balls.