2 cups vermicelli noodles
1.5 tbsp Nariel cooking coconut oil
340g condensed milk (1 can)
1⁄2 cup chopped pistachios
1⁄2 cup dessicated coconut
A pinch of ground cardamom
1 tbsp rose water, optional
Heat Nariel in a non-stick saucepan over medium heat.
Add Vermicelli noodles and toast until mostly golden brown.
Add pistachios, coconut and combine. Add condensed milk and sauteed for about 2 mins, stirring frequently until mixture combine to form a big lump.
Transfer to a greased bowl and allow to cool for a few minutes.
Using an ice cream scoop, scoop the truffle mixture into your hand and roll into balls. The mixture, can be sticky, use a glove if needed and be careful if it may still be hot.
Garnish with crushed pistachios and rose petals.