So, so easy to make, yet such fancy little bites, with the perfect balance of crunchy sweetness from the vermicelli and nuts.

Ingredients:

• 1/4 cup butter
• 1 packet fine vermicelli (pre-roasted works) mine was 140gm
• 1 can condensed milk, 100gm
• 1 teaspoon vanilla extract/or rose water
• ¼ cup or slightly more of golden raisins
• 1/4 teaspoon saffron pistils (optional)
• 1/4 teaspoon cardamom powder
• 1/4 cup chopped pistachios + plus some for garnishing

Instructions:

1. Before opening the vermicelli packet, crush the vermicelli inside the packet.
2. In a wide heavy bottom pan, melt the butter on medium heat.
3. Add the crushed vermicelli and roast it for a few minutes until it browns slightly (keep an eye on it as vermicelli burns easily)
4. Add the condensed milk, vanilla/rose water, chopped nuts, raisins, cardamom, saffron, and mix everything well.
5. Cook for about 3-4 minutes until everything is well blended.
6. Remove from the heat and cool slightly, then lightly grease a 1 tbsp. cookie scoop/milk powder scoop/small penda mould, press some of the mixture into the mould packing it in and unmold, repeat with the rest of the mixture.
7. Pulse about 3 tablespoons of green pistachios (Grade S)until very finely ground so as not to over-process the mixture.
8. Dip to coat the tops of the vermicelli bites into the crushed pistachios.
   
   

Look for sliced pistachios in Middle Eastern stores, the brighter the green color the more expensive they will be.