1 litre milk 1 fresh coconut grated 3⁄4 cup vermicelli 1 tablespoon Sojee (semolina flour) ghee (Clarified butter) 1 tin condensed milk 1 small tin nestle cream
Braise vermicelli and Sojee (semolina flour) in ghee (Clarified butter) till pinkish in colour. Add 1 litre milk & cook on low heat for 20 minutes. Add 1 tin condensed milk & 3⁄4 of the grated coconut into the mixture. Cook for a while till thick - stirring often. Allow to cool- 15 minutes or so. Add nestle cream to cooled mixture & whisk. Place in a pudding dish or small serving bowls & decorate with remaining 1⁄4 fresh grated coconut.