Seviyan ladoo

Roasted Vermicelli Truffles with Coconut and Cardamom

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Preparation info
  • Makes

    15-20

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

Although inspired by Dadi’s sweet vermicelli dessert, this version is made into slightly untraditional vermicelli truffles. Be careful to get the right kind of vermicelli for these: seviyan is a special roasted wheat vermicelli that’s used for desserts, and it can be found in Asian shops.

Ingredients

  • 2 tablespoons ghee
  • 3-4 green cardamom pods, cracked open, seeds extracted and ground - you need ½ teaspoon

Method

  • Heat the ghee in a wok or deep frying pan over medium heat. When it is hot, add the cardamom and crushed vermicelli and cook, stirring, until the vermicelli is light brown, about 2–3 minutes.
  • Pour in the sweetened condensed milk and stir until incorporated. Add the desiccated coconut and cook, stirring constantly, until it has been absorbed and the mixture comes