Deliciously fudgy truffles that are also delightfully crunchy with a beautiful aroma of cardamom & saffron as well as nutty notes of almonds and pistachios. Perfect for any celebration!
One of the most irritating things, well for me, is loving something that has been made by someone else, and for whatever reason never being able to get the recipe from them. The worst is when someone deliberately tries to not share their recipe, as for me this is such a mean and strange thing to do. Food is about sharing and spreading happiness, and the biggest compliment for me is when someone asks me for my recipe as it means they really liked what I made and each time they make it, they will remember me. I have so many recipes that I actually call them by the persons name, e.g. Aunty M’s fritters or A’s daal; that person becomes part of the recipe which is quite a lovely thing.
A friend of mine used to make a variation of these truffles, which I really loved, but she was one of those people who didn’t like sharing her recipes, and so I never managed to get her recipe, and now we live in different countries and have lost touch so I will never be able to get her recipe. Now I am quite head strong when I make my mind up about something, and I really wanted to make these truffles for a friend’s engagement party and so off I went into the kitchen and started my experimentation. I changed things around to suit flavours that my family and I prefer like having nuts instead of the coconut that were in her truffles and I also added saffron, as my husband had just brought some beautiful saffron all the way from Kashmir, and I was itching to use it.
I am so happy to say after a few attempts I had made some vermicelli truffles that were quite different to my friend’s and dare I say so, yummier? My truffles were fudgy and creamy whilst also being crisp and the back notes of the beautifully aromatic cardamom and saffron lifted these little balls of yumminess into something elegant and special, whilst the almonds and pistachios helped cut through the sweetness and added a delicious flavour. The greatest thing was just how easy they were to make, as I always had gotten the impression from my friend that they were quite complex to make. That night at the engagement party I was asked for this recipe several times, and I happily shared, touched by how much everyone loved them, and I hope you will love them too.
ROASTED VERMICELLI TRUFFLES (SEV LADOOS)
Deliciously fudgy truffles that are also crisp and crunchy at the same time with a beautiful aroma of cardamom & saffron as well as nutty notes of almonds and pistachios. Perfect for any celebration!
- 2 tbsp ghee
- 5 ¾ cups (400g) roasted vermicelli (sev)
- 10 – 12 strands saffron
- ½ tsp cardamom powder
- ¼ cup almonds, completely ground up into a powder (I use the nutribullet, can also do in the food processor)
- ¼ cup pistachios, completely ground up into a powder (I use the nutribullet, can also do in the food processor)
- 21oz (600g) condensed milk
- Oil for lightly greasing hands
- Garnish: 2 tbsp each of crushed almonds & pistachios
- Step 1 Whilst still in the packet, break the vermicelli into small pieces by squeezing and crushing the bag.
- Step 2 In a large pan heat the ghee and then add the broken vermicelli. Cook on medium heat stirring continuously until all strands are coated with the ghee and are shiny and have turned slightly darker in colour, approximately 5 minutes.
- Step 3 Add the cardamom powder and saffron strands and cook, stirring continuously for another 2-3 minutes.
- Step 4 Turn the heat down to low and add the nuts, stirring until everything is combined.
- Step 5 Pour in the condensed milk, stirring thoroughly until fully combined.
- Step 6 Take off the heat and allow to cool for a few minutes.
- Step 7 Whilst still warm, lightly grease hands with oil and take approximately 1 tablespoon of the truffle mixture and roll into a ball. Repeat until all the mixture has been used, lightly greasing hands after every 3-4 truffles or as needed.
- Step 8 Truffles will harden as they cool down. Garnish with a sprinkle of crushed almonds and pistachios.
- Step 9 Enjoy x