Tuesday, March 26, 2013

Coconut vermicelli pudding

Condensed milk - 1/2 tin
Milk - 2 cups
Vermicelli (roasted) - 1/3 cup 
Coconut (lightly roasted) - 1/3 cup 
Vanilla essence - 2-3 drops 
China grass - 8 gm 
Cashew nuts/Almonds 

1.Combine milk & condensed milk in a pan & bring to boil.Keep on low flame.

2.Add the roasted vermicelli and coconut to it and keep it on flame for max 2-5 mins.Remove from fire.

3.Melt chinagrass.Add this melted chinagrass to the boiled milk mixture.

4.Allow it to cool and then add vanilla essence & nuts.

5.Pour this to a serving dish & refrigerate till set.

6.Garnish it & serve chilled.

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