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Crispy Seviyyan Bites

A desi version of rice crispy squares, except round and made with brown vermicelli and sweetened condensed milk.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Fusion, pakistani
Keyword: dessert, Vegan, Vegetarian

Ingredients

  • 2 tbsp butter
  • 300 g Seviyyan Noodles (Brown Vermicelli) - about 2 packages
  • 1 cup almonds - roughly chopped
  • 300 ml Sweetened Condensed Milk - one can (or more to taste)
  • ground pistachio or coconut flakes - for garnish

Instructions

  • Before opening the packages of vermicelli, break them apart a bit in your hands so they are in smaller pieces. Get all the remaining ingredients ready, and prepare your assembly line with cupcake liners and a small ice cream scoop or measuring spoon to help shape the bites, ground pistachio or coconut flakes in a small plate, and a serving dish. Things will go quickly so you want to be ready to go.
  • In a large saucepan with high sides, melt 2 tbsp butter.
  • Turn the heat to medium-high and add the broken up vermicelli and chopped almonds and stir to coat with the butter. Use a wooden spoon to keep stirring often to toast the almond vermicelli mixture and continue breaking up the noodles. About 5 minutes.
  • When the vermicelli starts to brown slightly, remove from the heat and add the sweetened condensed milk. Stir well to get the sweetened condensed milked mixed into the vermicelli. It will take a bit of effort to mix this as it is quite sticky. Taste, and adjust sweetness to your liking - you can add more sweetened condensed milk to make it sweeter.
  • Working quickly while the mixture is still warm, shape into balls with your hands, or use a measuring spoon or small ice cream scoop to make bites. Roll in ground pistachio or coconut flakes. Set aside on serving dish.
  • Serve right away, or allow to cool to room temperature. Best kept at room temperature and eaten within 3 days.

Notes

To save time, you can just pour the warm seviyyan sweetened condensed milk mixture into a rectangular glass dish and spread into a single layer about 1/2 inch thick. Sprinkle with ground pistachio or coconut flakes and allow to cool before cutting into smaller squares for serving.