Vermicelli Cups with Kesar Pista Shrikhand

Vermicelli Cups with Kesar Pista Shrikhand
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.

Butter- 1 tablespoon
Vermicelli- 1.25 cups (I have used the finer thinner variety)
Condensed Milk- 2 tablespoon 

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.


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.

Serve Chilled.