Similar to those of the Arab and Lebanese sweets and very simple to make. All it needs are a few ingredients and about 20 minutes of your time.

• Crush the vermicelli into a bowl
• In a heavy based pan melt the butter throwing in the vermicelli at the same time.
• Stir continuously on a low heat until the butter has melted, taking care not to burn the vermicelli.
• Add the nuts and desiccated coconut and stir again until well mixed.
• Finally add the condensed milk and almost immediately turn the cooker off.
• You must be careful not to burn the milk and keep stirring away from the heat.
• Pour out into a greased tray and sprinkle with a little desiccated coconut, almonds and pistachio nuts.
• Cut into diamond shapes whilst still warm and serve when cold and firm.

200g/ 7 oz roasted vermicelli strands
1 405g tin of condensed milk
115g/ 4 oz desiccated coconut
115g/ 4 oz almonds and pistachio nuts
250g/ 8 oz butter