An Indian Dessert, Vermicelli Halwa
Ingredients
- 1 box vermicelli
- 250g butter
- 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)

Method
- 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