Vermicelli Cups with Kesar Pista Shrikhand
Crunchy-crunch of vermicelli tossed with sweet condensed milk, meeting with the silky smooth, luscious, flavorful and aromatic Kesar Pista Shrikhand, is like a match made in heaven.
I just couldn’t believe that such diverse textures can compliment each other so well!!
Sometimes simple things look more beautiful and attractive than the more complex ones. This is one apt example of this. This is a fabulous creation to not only make you happy but I am sure you will also be floored by compliments and praise by your family and friends too. The delightfully delicious flavors, the appealing texture and the amazing aroma of Kesar shrikhand is just mouth-watering. Be it kids or adults, no one can resist this delicious dish.
Shrikhand is a yogurt based dessert popular in western parts of India. The name shrikhand is derived from the Sanskrit word “Shikharini” meaning curd prepared with added sugar, flavouring agents (saffron etc.), fruits and nuts.
It's derived from Shir + Khand - Shir or Milk (curd is prepared from milk)+ khand or Sugar.
I think Shrikhand is the most simple dessert yet most delicious and flavorful. You can play with the flavors according to your choice keeping the basic recipe same.
Let’s see how to make this amazing recipe.
FOR VERMICELLI CUPS
Butter- 1 tablespoon
Vermicelli- 1.25 cups (I have used the finer thinner variety)
Condensed Milk- 2 tablespoon
FOR KESAR PISTA SHRIKHAND
Hung yogurt or Greek yogurt- 500 grams
Sugar powder- 2 tablespoon
Kesar or Saffron Strands- 14-15
Milk- 1 tablespoon
Chopped Pistachios, Saffron Strands and Pomegranate Arils to Garnish
We will start by making the Shrikhand first.
Hung the curd in a muslin or cheese cloth for 4-5 hours or preferably overnight.
For this take a deep bowl and a strainer, the arrangement should be so as that the strainer should not be touching the base of the bowl. You will see that the whey will start collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too. After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt or chakka.
Take that hung curd.
Add Saffron strands in lukewarm milk and let it stand for at least half an hour.
Add sugar powder and saffron dissolved in milk to the hung yogurt.
Mix it well to a smooth consistency.
Keep the prepared Shrikhand in fridge to chill.
Meanwhile we will make Vermicelli Cups.
Put butter in a non stick pan and roast vermicelli on medium flame till it becomes brown in color.
Keep on stirring so that it gets evenly roasted.
Switch off the flame and add condensed milk.
Mix it until well combined. Be quick and gentle while mixing it.
Now take a Silicone 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.
HOW TO ASSEMBLE VERMICELLI CUPS
Take out the Vermicelli cup from the silicone mould and fill the Shrikhand into vermicelli cups.
Garnish with some chopped pista, saffron and some pomegranate.
This recipe is my contribution to the FB group Healthy Wellthy Cuisines
And the theme is 'Recipes with Vermicelli'.
Do check some scrumptious shares by my fellow blogger friends-