Tahseen’s Cardamom Crunch Sweets

For 40 bite sized pieces you will need

40g vermicelli – crushed by hand

2 tins / 700g Condensed Milk

150ml Double Cream

Knob of Butter

5 Cardamom Pods – cracked open

Crushed pistachio nuts or desiccated Coconut.

In a large pan, heat butter over a medium flame and add vermicelli.

Fry lightly until butter bubbles, then add crushed cardamom pods.  Continue to heat for a few minutes, stirring with a wooden spoon until vermicelli darken in colour.

Add condensed milk and bring to the boil. Reduce heat and boil and bubble for about 15 minutes stirring continuously until mixture reduces.

Add cream, stir thoroughly and continue to simmer, until mixture reduced further. Make sure you do stir continuously, as mixture reduces it will stick to the bottom and sides of pan forming a very dark caramel which burns easily.

Once mixture is has become very thick, pour onto cling-filmed surface and let cool then chill in fridge for a couple of hours.

When mixture is cools form small balls (about 2.5cm in diameter) with the palms of your hand – mixture should be the consistancy of clay.

Roll in crushed nuts or desiccated coconut, and place on serving dish, squashing down slightly with the back of a fork to form thick discs about 5mm wide.

Will make interesting petit fours with tea & coffee or why not batch a few together to make an exotic, fragrant gift.

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For more sweet recipes click here…Fancy something savoury?

One thought on “Tahseen’s Cardamom Crunch Sweets

  1. Pingback: Tahseen’s Iraqi Sweets | NAZAR BLUE

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