Arabic coffee complementary in its cutest look.
½1 pack Indian vermicelli
4 tbsp butter
1 tbsp ground cardamom
¾1 can Velor sweetened condensed milk
250 gm chocolate
1.In a pan, melt butter. Crush and add vermicelli and cardamom. Stir and cook till golden brown.
2. Gradually add and stir condensed milk till vermicelli comes together. Take off heat. Let it cool a bit.
3.Shape in small balls. Let cool completely.
4.Melt chocolate in double boiler. Dip one side of balls in chocolate, rest on the other side and cool.
•Don’t over brown vermicelli to avoid burning it or getting it so dark.
•Serve them with extra melted chocolate for dipping.