300 grams of roasted vermicelli
4 tbsp unsalted butter
3 tbsp desiccated coconut
3 tbsp crushed almonds pinch of salt
14 oz sweetened condensed milk For the garnish I used chocolate, sprinkles, nuts and candies (you can use your imagination and decorate these anyway you like
Method: Melt butter in a large pan, once melted add the crushed vermicelli and roast it until the color has changed and it is nice and crispy. Add the desiccated coconut, cardamon powder and the condensed milk, add half can at a time and stir until you have a nice sticky mixture, empty in a tray and make sure they area about 1/2 inch to 3/4 inch thick, let them cool completely before you cut them and dip them in colocate. If you do decide to use chocolate make sure and let the chocolate harden completely before you serve.

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