|Crushed vermicelli||1 Tablespoon (fine)|
|Powdered almonds||2 Tablespoon|
|Milk||4 Cup (64 tbs)|
|Coconut||1⁄2 , scraped|
|Condensed milk||1⁄2 Can (5 oz)|
|Vanilla essence||1⁄2 Teaspoon|
|Chopped nuts||1 Tablespoon (for garnish)|
|Grated coconut||1 Tablespoon (for garnish)|
Fry semolina and vermicelli till golden.
Add these and powdered almonds to milk and scald over low heat for half an hour.
Add coconut and condensed milk.
Stir well and cook until thick.
Add vanilla essence and pour into shallow dish or individual bowls and set.
Decorate with chopped nuts and grated coconut.