½ cup fine vermicelli
2 tblsp ghee
5 cups milk
¾ tin condensed milk
1 fresh coconut (finely grated)
Ground elachi
Fig jam
1 tin nestle cream
Slivered almonds
Cherries and pista for decorating

•    Braise vermicelli in ghee for a while.
•    Add milk and allow to boil.
•    Then add condensed milk and a little coconut and continue to boil.
•    When thick remove from heat and add elachi.
•    Leave to cool for a while.
•    When cool add half mixture to a bowl, dot with fig jam and half tin nestle cream, little coconut and nuts.
•    Repeat 1 more time ending with a layer of coconut.
•    Decorate with cherries and nuts.

COURTESY KHATIJA EBRAHIM