Vermicelli and Nuts (Omani Halawet Ahmad)

Halawet Ahmad is a traditional Omani dessert, meaning Ahmad dessert or Ahmad sweets. It is made by combining roasted vermicelli, condensed milk, sugar, butter, almond powder, and desiccated coconut. The mixture is typically pressed into molds to acquire a distinctive domed or nest-like shape. Coloured vermicelli can be used instead of plain ones for a more vibrant visual appearance. This sweet is also commonly consumed in other Middle Eastern countries, and it's usually served with crushed pistachios or almond halves on top. I used condensed milk as a short cut to boiling and reducing the milk. As for the vermicelli we prefer the brown roasted vermicelli and that resulted in a nice crunch in the dessert. If you use the thick vermicelli you will have a soft dessert.

pre-roasted vermicelli (100 g)
non-fat condensed milk (200 g)
1 Tbsp. butter
2 Tbsp. almond powder
2 Tbsp. coconut powder

Garnish:
1 Tbsp. pistachios, crushed

Heat the butter in a pan and add the vermicelli to it. Roast until fragrant. Add the other ingredients and mix well. Cook for another couple minutes until the mixture comes together. Turn off heat and let it cool. Transfer to molds and chill.

Serve chilled garnished with pistachios.