For the shells: 300 grams of roasted vermicelli
5 tbsp unsalted butter
3 tbsp desiccated coconut
1/4 tsp cardamom powder (optional) pinch of salt
14 oz sweetened condensed milk Nut

2 tbsp poppyseeds
1/2 cup crushed or slivered pistachios
1/2 cup sliced almonds
1/2 cup roasted hazel nuts (optional)
1/2 cup desiccated coconut pinch of cardamom powder enough condensed milk to make a sticky mixture

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. Keep this on the side while you mix all the nut mixture and keep that aside as well. Star assembling the baskets by using which ever method you prefer, and spoon the nut mixture in the middle. Store these in an air tight container and enjoy!

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