An impromptu snack which turned out to be a splendid treat…
My intention was to make vermicelli payasam, when I was half way through I took a new route and made truffles out of vermicelli. As I started munching the truffles I was so glad to have followed the new route rather than the old one. The truffles tasted heavenly. My mom often used to make vermicelli balls as evening snack, my sister and I after coming from school would finish up the whole plate with so much greed. It’s been a while since I made anything with vermicelli and a bag of vermicelli had been sitting in my pantry untouched.
This evening while surfing through the pantry my eyes fell on vermicelli, I grabbed it with the thought of making payasam. As I started making payasam I was reminded of the snack my mom used to make, I changed the cooking route and finally ended up making crunchy vermicelli truffles. I coated a few of the vermicelli balls with chocolate and a few with sweetened coconut as well. Everyone can have their own favorite: with chocolate or without, with coconut or without. All of them tasted equally delicious and we kept on munching the crunchy truffles.
Vermicelli Truffles:
- Makes- 6 no’s
- Preparation time- 20 minutes
Ingredients:
- Vermicelli, broken- 1 cup
- Sweetened Condensed milk- 1/2 can (200 mL) or according to your needs
- Almonds chopped- 1/4 cup
- Saffron- 2 pinches soaked in 1 tbsp water
- Milk- 1/4 cup
- Ghee- 1 tbsp
- Semi-sweet Chocolate chips- 1/2 cup
- Water- 1 1/2 tbsp
- Sweetened coconut flakes- 3 tbsp
Instruction
- Place a non-stick cooking pan over medium heat, add ghee and let it melt.
- Add vermicelli and roast in ghee till it turns light golden brown in color.
- Add condensed milk and keep stirring it.
- Add chopped almonds and saffron to it, combine to it.
- Add milk and keep stirring till all the liquid evaporates and the mixture starts to thicken.
- Vermicelli should have a slight crunchy texture, so make sure not to cook till it turns tender or gets mashed up.
- Remove from the heat and let cool down.
- After it has cooled down, roll the vermicelli into medium sized balls, keep aside.
- You can have the vermicelli balls just like that or if you prefer you could coat it with chocolate and coconut.
- Melt the semi sweet chocolate along with water in a double boiler (boil water in a large saucepan and place a small saucepan with chocolate chips in it over the boiling water, stir constantly and melt the chocolate)
- Dip the vermicelli balls in chocolate.
- If you prefer, you could even coat the chocolate coated vermicelli balls in sweetened coconut flakes as well.
- Chill the chocolate covered truffles in the refrigerator for half an hour.
- Enjoy the creamy, chocolatey and crunchy truffles.
- Vermicelli, broken- 1 cup
- Sweetened Condensed milk- ½ can (200 mL) or according to your needs
- Almonds chopped- ¼ cup
- Saffron- 2 pinches soaked in 1 tbsp water
- Milk- ¼ cup
- Ghee- 1 tbsp
- Semi-sweet Chocolate chips- ½ cup
- Water- 1½ tbsp
- Sweetened coconut flakes- 3 tbsp
- Place a non-stick cooking pan over medium heat, add ghee and let it melt.
- Add vermicelli and roast it in ghee till it turns light golden brown in color.
- Add sweetened condensed milk and keep stirring.
- Add chopped almonds and saffron to it, combine to it.
- Add milk and keep stirring till all the liquid evaporates and the mixture starts to thicken.
- Vermicelli should have a slight crunchy texture, so make sure not to cook till it turns tender or gets mashed up.
- Remove from the heat and let cool down.
- After it has cooled down, roll the vermicelli into medium sized balls, keep aside.
- You can have the vermicelli balls just like that or if you prefer you could coat it with chocolate and coconut.
- Melt the semi-sweet chocolate along with water in a double boiler (boil water in a large saucepan, place a small saucepan with chocolate chips in it over the boiling water, stir constantly and melt the chocolate)
- Dip the vermicelli balls in chocolate.
- If you prefer, you could even coat the chocolate coated vermicelli balls in sweetened coconut flakes as well.
- Chill the chocolate covered truffles in the refrigerator for half an hour.
- Enjoy the creamy, chocolatey and crunchy vermicelli truffles.
