- 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
- Heat butter in a pan and stir fry vermicelli.
- Stir in coconut then add cardamom powder, condense milk and essence. Cook on slow flame until vermicelli cook and it becomes thick.
- Allow cool, make small balls and coat in coconut. Serve.