Vermicelli and papad

1 cup fine vermicelli 4 elachi pods 2 cinnamon sticks 1 cup sugar (reduce to taste) 5 tbs butter 4 cups fresh milk 5 almonds ¼ cup desiccated coconut Braise vermicelli for 2-3 minutes on medium heat till light brown.

Add elachi and cinnamon sticks. Add butter and mix well till butter is melted.

Add sugar, milk and desiccated coconut. Stir well and then boil for 10 minutes.

Slice almonds in half then add to vermicelli.

Fry papads on medium heat in 2 tablespoons oil and once they puff up remove from oil.