Vermicelli with Milk and Custard

Ingredients:

• 2 tbsp butter

• 1 packet vermicelli

• A pinch of salt

• Water (enough to cover the vermicelli)

• 1 liter milk

• ¾ cup sugar

• ¼ cup shredded coconut

• 2 tbsp custard powder dissolved in a little cold milk

Instructions:

1. Melt the butter in a pot, then roast the vermicelli over medium heat, stirring continuously until it turns evenly golden.

2. Add water with a pinch of salt until it covers the vermicelli, and cook over medium heat until the water is absorbed and the vermicelli softens.

3. Pour the milk over the vermicelli and let it simmer over low–medium heat for a few minutes, stirring occasionally.

4. Add the sugar and shredded coconut, stirring well until the sugar dissolves and the mixture is uniform.

5. Gradually pour in the dissolved custard powder while stirring continuously, and cook until the mixture thickens and becomes creamy.

6. Remove from heat, pour into serving dishes, and garnish with cinnamon, raisins, or nuts.

Serving:

• Serve warm or cold, garnished with nuts or raisins.