Yield: 48 Servings
Measure | Ingredient |
---|---|
12 ounces | Vermicelli; Pieces |
1 gallon | Milk |
1 cup | Raisins; almonds, Cashewnuts |
1 cup | Almonds |
1 cup | Cashews |
3 cups | Sugar |
½ cup | Butter |
Heat butter and lightly fry the vermicelli in it. Add some water and cook the vermicelli till it thickens a little. Add milk and sugar and cook till the milk becomes really thick. Add raisins, chopped cashew and almonds.
Refrigerate.
Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk" <tvankirk@...> on Jan 10, 1998