Vermicelli Srikhand

Name: Vermicelli Srikhand
Total time: 1200 s
Cuisine: Indian
Ingredients: To make Vermicelli cup:; 200 grams Vermicelli; 2 tbsp Condensed milk; To make Srikhand:; 1 cup Hung Curd; 2 tbsp Powder sugar; few Saffron strands; 1 tbsp Milk; 1/2 tsp Cardomom powder; 10-12 pistachios finely chopped; For Garnishing:; pistachios Saffron Kesar Pomegranate

Charmi Vala @cook_15350723

Gujarat

#Recipeana

Charmi Vala @cook_15350723

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Ingredients

20 minutes

To make Vermicelli cup:
200 gramsVermicelli
2 tbspCondensed milk
To make Srikhand:
1 cupHung Curd
2 tbsp Powder sugar
fewSaffron strands
1 tbspMilk
1/2 tspCardomom powder
10-12pistachios finely chopped
For Garnishing:
pistachios Saffron Kesar Pomegranate

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Steps

20 minutes

1

Put butter in a non stick pan and roast vermicelli on medium flame till it becomes brown in colour. Keep on stirring so that it gets evenly roasted.
2

Switch off the flame and add condensed milk. Mix it until well combined.
3

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.
4

Now keep the cup in a refrigerator for an hour to set.
5

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.
6

Meanwhile take 1 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
7

After an hour put the hung curd in a bowl and adds powdered sugar, cardamom powder, chopped pista, kesar mixed with little milk. Beat slowly till everything mixed properly & curd becomes light & creamy.
8

Kesar pista Srikhand is ready. Cover and chill for an hour.
9

Take out the Vermicelli cup from the silicone mould and fill the srikhand into vermicelli cups.
10

Serve Chill.
11

Garnish with some chopped pista, saffron and some pomogranate.