250g vermicelli fine or normal. I use fine so I don’t use the hot water.
Almond slices
60ml ghee or butter
4 cinnamon sticks optional
2 cups hot water, only if using normal vermicelli
1 can condensed milk
1 tsp rose essence
1 can evaporated milk optional
1 tsp elachi powder
1/2 cup sugar optional
Fresh cream optional
1 litre milk fresh or long life, I used Woolworths long life.
Toast vermicelli in heated pot until light brown
Add cinnamon sticks, butter and fry vermicelli
Add sliced almonds
Add hot water and cook for +- 5 mins,
Add sugar, elachie and stir in
Stir in condensed milk, rose essence, evaporated milk
Cover pot and leave to simmer, until it resembles a thick creamy sauce, serve with papadoms.
Prepared, tried and tested by: Layne Ram
