Irene’s Vermicelli with Coconut Cream

TRH Irene's Vermicelli with Coconut Cream.jpg

Ingredients
Fry and brown 1½ cup finely crushed vermicelli,
½ cup desiccated coconut
2 cinnamon stick in 2 tbs butter.
Once it is browned,
add 1 litre milk and cook on medium heat until vermicelli is soft and the liquid thickens.
Add 1 tsp freshly ground elachi,
½ can condensed milk (more if u like),
1 tbs rose water and
1 can coconut cream.
Cook for a further 10 – 15 mins and enjoy by itself or with papadums…..Enjoy

Prepared, tried and tested by: Irene Dasari

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This entry was posted in Desserts, Indian by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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