RCI-DS.003.0162.001
Halaweeyat Ahmad
Halaweeyat Ahmad from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of Ahmad Sweyweih (toasted2 bagsvery thin vermicelli)
- of butter⅓ cupmelted
- (400 gram) can of sweetened condensed milk (or see substitution below)1 unit
- of finely ground nuts½ cup
- ½ cup
- ½ cup
Method
1
Toast the Ahmad Sweyweih vermicelli in a large dry pan over medium heat for 3-4 minutes, stirring frequently until golden and fragrant, then set aside.
2
Heat the melted butter in the same pan over medium heat, then add the toasted vermicelli back to the pan and mix well to coat evenly.
3
Stir the sweetened condensed milk into the vermicelli and butter mixture, combining thoroughly until the mixture is moist and well incorporated.
4
Add the finely ground nuts and desiccated coconut to the pan, stirring continuously until all ingredients are evenly distributed and the mixture becomes thick and cohesive.
5
Remove the pan from heat and let the mixture cool slightly until it is cool enough to handle, about 2-3 minutes.
6
Transfer the mixture to a serving platter or individual bowls, gently shaping it into a mound or patting it level.
7
Dust the powdered sugar generously over the top of the halaweeyat and serve while still warm.