Name: Vermicelli shrikhand recipe by Tripti Saxena at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: To make vermicelli cup:-; Vermicelli 200 grm; Condensed Milk 2 tbsp; To make shrikhand:-; Hung curd 1 cup; Powdered sugar 2 tbsp; Few strands of Saffron; Milk 1 tbsp; Cardamom powder 1/2 tsp; Finely chopped pistachios 10-12; For garnishing:-; Chopped pistachios; Saffron; Pomegranate seeds

Ingredients Serving: 4

To make vermicelli cup:-
Vermicelli 200 grm
Condensed Milk 2 tbsp
To make shrikhand:-
Hung curd 1 cup
Powdered sugar 2 tbsp
Few strands of Saffron
Milk 1 tbsp
Cardamom powder 1/2 tsp
Finely chopped pistachios 10-12
For garnishing:-
Chopped pistachios
Saffron
Pomegranate seeds

Instructions

Put butter in a non stick pan and roast vermicelli on medium flame till it become brown in colour ,keep on stirring so that it gets evenly roasted .
Switch off the flame and add condense milk. Mix it until well combined .
Now take a silicon cup and spread the vermicelli mixture in a cup while still warm .press it lightly with the help of spoon so that it takes the shape of cup.
Now keep the cup in a refrigerator for an hour to set .
To make hung curd put the curd in a strainer and keep a bowl under the strainer to collect the liquid .keep yogurt with strainer in a fridge for an hour so that all liquid separates from the curd .after an hour you get a thick cheese like curd called hung curd .
Mean while take 1 tbsp of warm milk and soak the few strands of saffron .mix it well and keep aside .
After an hour put the hung curd in a bowl and add powdered sugar ,cardamom powder,chopped pistachios ,kesar mixed with little milk .
Beat slowly till everything mixed properly and curd becomes light and creamy.
Kesar pista shrikhand is ready.cover and chill for an hour .
Take out the vermicelli cup from the silicone mould and fill the shrikhand in to vermicelli cups.
Garnish with pomegranate seeds and kesar .

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