Instructions

1. Toasting the Vermicelli

   In a wide pot over low heat, melt the butter, then add the crushed vermicelli and stir continuously until it turns an even golden color and releases its fragrant aroma. · 5 min
2. Adding the Wet Ingredients

   Add the cardamom and saffron, then pour the table cream and sweetened condensed milk over the vermicelli and stir the ingredients well for two minutes until the mixture comes together and is completely combined. · 2 min
3. Shaping and Garnishing

   Remove the pot from the heat and pour the warm mixture into a tray lined with parchment paper. Press gently to level the surface to an even thickness, then sprinkle the crushed pistachios on top and press them down lightly. · 3 min
4. Chilling and Slicing

   Allow the dessert to cool to room temperature, then place it in the refrigerator for an hour until it sets and becomes easy to slice into uniform squares for serving. · 1 h

Nutrition / serving

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