Vermicelli Dessert

INGREDIENTS

1 cup vermicelli
½ cup coconut
1 litre of milk
Powdered Elachi (cardomom)/rosewater
Tin condense milk
Nestlé cream

METHOD

Add vermicelli, Elachi (cardomom) and coconut to milk in a saucepan.
Boil till thick stirring often on a low heat.
Once cool mix in nestle cream and condense milk. If using rosewater instead of Elachi (cardomom) add now.
Leave to set in fridge.
Decorate with nestle cream, badaam/ powdered Elachi (cardomom)/ fresh coconut.

WOULD YOU LIKE TO ?

COMMENTS