Vermicelli Coconut Burfee

Ingredients:

• Butterfly Vermicelli - 1 Cup
• Milkmaid - 1/2 Tin
• Fresh grated Coconut - 1 Cup
• Almonds/ Cashew Nuts/Pistachios - 20g ( chopped )
• Saffron: few strands, soaked in a little milk

Method:

• Dry roast the vermicelli till light brown.
• Cook vermicelli in boiling water till slightly soft and drain.
• Mix together Milkmaid, cooked vermicelli, coconut and nuts.
• Cook this mixture in a non - stick pan for about 5-7 Mins on low heat.
• Add in the Saffron .
• Spread on a greased flat tray.
• Cool well before cutting into desired shapes.