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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2 thoughts on “Irene’s Vermicelli with Coconut Cream

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