Semolina Koikatte

Ingredients 

(Makes 24 koikattes)

1 ½ cup semolina

½ tin condensed milk

80g butter

⅓ cup sugar

1 tbsp sesame seeds

½ tsp nutmeg

2 tsp elachi powder

¼ cup diced almonds

½ cup desicated coconut 

¼ cup milk

Method

* toast semolina on medium heat for 5 minutes

* add dry ingredients 

* toast for 2 minutes

* Remove from heat and add butter, milk, and condensed milk

* mix well

* pinch dough and roll into finger shapes making indents with your fingers whilst shaping

* store in refrigerator 

Vermicelli

Vermicelli Recipe

Ingredients

3/4 box vermicelli

1 whole elachi

2 cinnamon sticks

3 tsp elachi powder

200g butter

2 litre milk (fresh milk or long life milk)

2 tbsp saigo soaked in cold water

1 ½ cups sugar 

⅓ cup almonds

Method

* dry toast vermicelli for about 5 min stirring continuously 

* add whole elachi, cinnamon and almonds 

* toast for 2 minutes

* add butter 

* boil ½ litre water in kettle and pour enough boiled water in the pot to just cover the vermicelli 

* allow to bubble for 1 minute

* add 1 litre of the milk

* allow to boil

* add sugar

* add saigo 

* add the ground elachi powder

* lastly pour the remaining 1litre milk 

* mix until everything is well combined 

* simmer on very low heat for 5 minutes 

* serve hot with rice papad

(Can replace sugar with 1 can condensed milk if desired or use ¾ cup sugar and ½ tin condensed milk)