A quick and excellent dessert, this is one sweet that will be wiped clean in no time.
- 1/4 cup butter (56gm)
- 1 packet crushed thin brown vermicelli/seviyan (200gm)
- small pinch of salt
- 1/4 cup crushed almonds
- 1/4 cup crushed pistachios
- 1/4 cup desiccated coconut (optional)
- 1/2-1/4 of a tin of sweetened condensed milk (14oz. or 397g sized tin)
- some flaked almonds and pistachios for garnishing
- 1/2 tsp. cardamom powder and/or a pinch of saffron threads (optional)
Make sure you crush the vermicelli properly into very tiny bits, this makes it easier to roast them evenly in the butter.
Heat the butter in a non-stick saucepan until melted. Keep the heat on LOW and add the crushed vermicelli. Stir fry continuously on low heat until the vermicelli changes to a golden brown colour. This takes about 5-7 minutes.
Add the salt, cardamom, saffron, crushed nuts and dessicated coconut and stir for a few seconds then add the condensed milk, starting with half the tin then gradually adding as needed. The ingredients should be well combined and should come together easily.
Stop adding the condensed milk if you feel the mixture can be easily handled. If you end up adding too much condensed milk, just sprinkle in some extra nuts or coconut to absorb the excess. If too dry, add more condensed milk.
For squares, lightly butter a square pan and press the mixture with a flat spoon, patting it down flat. Sprinkle some extra almonds and pistachios to garnish and press them so they stick. Let this set either at room temperature or in the fridge for half an hour. Cut the squares and serve.
For truffles, grease your hands slightly and pinch small amounts from the mixture (make sure you let it cool a little bit before doing this so as not to burn your hands but the mixture should still be warm). Shape balls and garnish with almond/pistachio flakes. Allow to cool completely and serve!