Coconut Phirni Recipe
Ingredients
| Semolina | 1 Tablespoon | |
| 1 tbs. fine vermicelli crushed | ||
| Ghee | 2 Tablespoon | |
| 2 tbs. almonds powdered | ||
| Milk | 4 Cup (16 tbs) | |
| 1/2 a coconut, scraped | ||
| 1/2 tin condensed milk | ||
| Vanilla essence | 1/2 Teaspoon | |
| Some chopped nuts and grated coconut for decoration | ||
Directions
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.
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.
Chef
