Roasted vermicelli
48 Servings
Ingredients
| Quantity | 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 |
Directions
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