Crispy Vermicelli Sweets



. 2 tbsp ghee

. 2 packets roasted Vermicelli

. 1 Can sweeten condense milk

. 1 small bowl crushed peanuts

. 1 small bowl dried coconut powder

. ½ bowl chopped Almonds

. ½ bowl sesame seeds


. Roast peanut, sesame seeds, chopped almonds and dried coconut powder in a pan on low heat until it turn to lightly brown

. Remove from pan, and keep aside

.Add ghee in the pan, crush vermicelli and add to the ghee.. keep stir for about 10 minutes

.Add ½ of roasted peanut coconut mixture into the vermicelli and stir

. Add condense Milk to the mixture and keep stir for about 10 minutes on low heat

.Remove from heat or until the mixture start to leave the pan

.grease a large rectangular tray, and add vermicelli mixture into it

. Press well with a wooden spoon and spread the rest of peanut mixture on the vermicelli

.Cut the sweet into shapes of your choice before it turn cold

. Remove from tray and Serve the crispy vermicelli sweets

Fruit Square Jelly

Fruit Square Jelly


. ½ cup juice % (depending of your choice) strawberry, orange, pineapple or grapes

. 6 gelatin sheets or can be replace by (agar agar) powder

. ½ cup water

. 1 tbsp lemon juice

. 3 tbsp sugar


.vegetable oil

.granulated sugar


. Line a rectangle baking dish with plastic wrap

. Soak gelatin sheets in cold water for 5 minutes

(If you are using agar agar powder, add with the following ingredients)

. In a saucepan, mix the fruit juice with water and lemon juice. Add in the sugar, stir and bring to boil, and then reduce the heat

. If using gelatin then squeeze the gelatin leaves and, dissolve one by one, in the juice-mixture without boiling

. Fill the jelly mixture into the wrapped dish and leave to set in the fridge for at least 5-6 hours

. Remove from fridge, grease a baking cutter or knife with little oil and cut the jelly into small squares

. With a pastry brush, coat the jelly with a thin layer of oil and coat in granulated sugar

.Your jelly is ready to serve

Vermicelli Pudding

Vermicelli Pudding


. 300 g roasted Vermicelli

. 3 tbsp pure ghee

. 2 tbsp sugar

. 3 cups water

. 1 handful dried grapes

. 5 cardamom cloves

. 2 cinnamon stick (break into quarters)

. 1 small bowl almond slices

. 1 pinch saffron threads or food color

Methods for Vermicelli Pudding

. Heat a large pan, add ghee

. Add cardamom cloves, cinnamon sticks, dried grapes and almond slices. Stir and let to fry for 5 minutes

. Add water, saffron threads or food color, stir and add sugar. Mix until sugar dissolves

. Add vermicelli and keep stirring until the vermicelli absorb all the liquid from the pan

. Remove from pan and serve hot with tea