An Indian Dessert, Vermicelli Halwa
1 box vermicelli
3 cups sugar
1 cup almonds (halved)
1.5 litres boiling water
1 tsp elachi powder
1 tsp rose essence
Colouring (2 tsp yellow, 2 tsp red)
Fry vermicelli and butter until golden brown
Add boiling water, sugar, elachi powder, rose essence, and colouring while stirring continuously
Leave to cook until the mixture leaves the sides of the pot
Empty into a container and decorate with nibbed colored almonds
Leave to set in the fridge
Prepared, tried, and tested by: Bobby Swanson
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