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Perfect for tea time
Published On: 25 May 2014
Heat oil and roast the vermicelli, if not already roasted.
Transfer it to a bowl.
Add the grated coconut.
Add sugar to it along with a half cup of water (100 ml).
When the water starts to boil, add the roasted vermicelli to this, along with roasted rava and nuts.
Cook until the whole water evaporates.
Make into small balls when cools. Refrigerate and use.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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