Name: KESAR BADAAM PISTACHIOS SHRIKHAND IN VERMICELLI KATORI recipe by Jasween Bhatia at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 100gm Vermicelli; 2tsp Ghee; 50gm Milkmaid or Condensed Milk; Silicon Modules; 2 Cup Hung Yogurt; 5-8 Almonds; 8-10 Pistachios; 5-6 Strings of Saffron; 50gm Sugar; 1/2 Cup Water

ABOUT KESAR BADAAM PISTACHIOS SHRIKHAND IN VERMICELLI KATORI RECIPE

Shrikhand is an Indian sweet prepared from hung yogurt. It is sweet n sour in taste. I present in my innovative way in vermicelli Katori.

Ingredients Serving: 4

100gm Vermicelli
2tsp ghee
50gm Milkmaid or Condensed Milk
Silicon Modules
2 Cup Hung yogurt
5-8 almonds
8-10 pistachios
5-6 Strings of saffron
50gm sugar
1/2 Cup water

Instructions

Take a heavy bottom pan and add ghee in it. Heat it for 2 Min.
Now add vermicelli and cook till colour turns golden brown.
Then add water and cook till vermicelli is cooked and water is dried completely.
Switch off the gas and mix milkmaid to vermicelli. And keep aside.
Take modules n put cooked vermicelli in it and press softly so that it takes shape of Katori.
Put all modules in a refrigerator for 1 hour.
Take a bowl add hung yogurt, sugar, saffron, almond, pistachios and give a nice mix and keep it in the refrigerator for 1 hour.
Take out vermicelli katories very carefully from the modules.
Finally, put chilled shrikhand in it.
Garnish with finely chopped almond and pistachios.
Serve chilled.