Sweet and Sticky Vermicelli Squares or Diamonds
Makes an 8″x 8″ pan
4 tablespoons butter (unsalted or salted, doesn’t matter)
1 packet (about 200 grams) of Pakistani or Indian Vermicelli (found in Pakistani or Indian grocery stores)
1 can of sweetened condensed milk
1 cup milk
2 cardamom (Elachi (cardomom)),remove and crushed slightly in a mortar and pestle
pinch of salt
1⁄2 cup crushed almonds and pistachios, you can add more or less
Grease an 8″ x 8″ baking dish and line it with parchment paper.
Heat a large pot on medium heat and add the butter and allow it to almost get to the brown stage (about 2-3 minutes).
Watch the butter closely because you don’t want it to burn.
Add in the cardamom (Elachi (cardomom)) seeds.
Next, tear the vermicelli into the butter and cardamom and allow the vermicelli to toast a little.
Keep stirring until the vermicelli begins to soften.
Add in a 1 cup of milk and let the milk evaporate, stirring constantly.
Pour in the sweetened condensed milk and lower the heat to medium low.
Mix in the sweetened condensed milk, until combined and keep stirring occasionally until the vermicelli is soft, but still has a little bit of a bite to it, about 20-30 minutes.
Allow the vermicelli to cool for 5 minutes.
Next, transfer the vermicelli to the 8″ x 8″ baking dish and press it down with a spoon, so that it is evenly pressed into the baking dish.
Press in the nuts over the vermicelli and leave it at room temperature for an hour or two.
Put out the parchment paper and cut the vermicelli into squares or diamonds or shape as desired.
Serve at room temperature
INFO / TIPS
# recipe and pic of the internent