Ingredients
- Butter 200g
- Vermicelli 1 packet
- Coconut 1 cup (roughly chopped)
- Cardamom powder 1 tsp
- Condense milk 1 tin
- Rose green essence a few drops
- Coconut as required
Cooking Directions
1. Heat
butter in a pan and stir fry vermicelli.
2. Stir
in coconut then add cardamom powder, condense milk and essence. Cook on slow
flame until vermicelli cook and it becomes thick.
3. Allow
cool, make small balls and coat in coconut. Serve.