Vermicelli Shrikhand | How to make Vermicelli Shrikhand

By Ashvini Singh  |  27th Jan 2018  |  
5 from 1 review Rate It!
Vermicelli Shrikhandby Ashvini Singh
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

1

1

About Vermicelli Shrikhand Recipe

Shrikhand is a dessert very popular in Maharashtra.Maharashtra.. Shrikhand is very common in my home; it goes with anything and everything. Even though this recipe is quite simple for any regular cook

Vermicelli Shrikhand, a succulent delicacy which is famous all over the world. Vermicelli Shrikhand is one dish which makes its accompaniments tastier. With the overflow of flavours, Vermicelli Shrikhand has always been everyone's favourite. This recipe by Ashvini Singh is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Vermicelli Shrikhand, just the perfect situation when you realise that you need to know how to make the perfect Vermicelli Shrikhand. So, at that time you can try out this delicious recipe by Ashvini Singh. The recipe of Vermicelli Shrikhandis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Vermicelli Shrikhand is 60 minute. This recipe of Vermicelli Shrikhand is perfect to serve 4. Vermicelli Shrikhand is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Vermicelli Shrikhand

Ingredients to make Vermicelli Shrikhand

  • 200 grams Vermicelli
  • 2 tbsp Condense milk
  • 1 -1 ½ tbsp Powdered sugar
  • 1 cup Hung curd
  • 1 tbsp of milk
  • Few strands of saffron
  • 1/2 tsp cardamom powder
  • 10-12 pieces of finely chopped pistachios
  • pomegranate

How to make Vermicelli Shrikhand

  1. PUT BUTTER IN A NON STICK PAN AND ROAST VERMICELLI ON MEDIUM FLAME
  2. MEDIUM FLAME TILL IT BECOMES BROWN IN COLOUR
  3. KEEP ON STIRRING SO THAT IT GETS EVENLY ROASTED.
  4. SWITCH OFF THE FLAME AND ADD CONDENSE MILK
  5. MIX IT UNTIL WELL COMBINED.
  6. AGAR APKE PAS MOULD NA HO TO. CHOTI KATORI LEKE USNE PLASTIC SHEET LAGA LENGE
  7. PRESS IT LIGHTLY WITH THE HELP OF SPOON SO THAT IT TAKES THE SHAPE OF CUP.
  8. NOW KEEP THE CUP IN A REFRIGERATOR FOR AN HOUR TO SET.
  9. TAKE OUT THE VERMICELLI CUP FROM THE MOULD 
  10. 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.
  11. MEANWHILE TAKE 1 TBSP OF WARM MILK AND SOAK THE FEW STRANDS OF SAFFRON. MIX IT WELL AND KEEP ASIDE.
  12. AFTER AN HOUR PUT THE HUNG CURD IN A BOWL AND ADDS CHOPPED PISTACHIOS CARDAMOM POWDER, 
  13. ADDS POWDERED SUGAR (BUT BE CAREFUL AS THE VERMICELLI HAS CONDENSED MILK SO ADJUST ACCORDINGLY)
  14. MIXED WITH LITTLE MILK. BEAT SLOWLY TILL EVERYTHING MIXED PROPERLY
  15. CURD BECOMES LIGHT & CREAMY.
  16. AND FILL THE SRIKHAND INTO VERMICELLI CUPS.
  17. GARNISH WITH SOME CHOPPED PISTA SAFFRON AND SOME POMOGRANATE.
  18. VERMICELLI SHRIKHAND IS READY

Reviews for Vermicelli Shrikhand (1)

Ruchi Gaur10 months ago

Looks great!!!
Reply
Ashvini Singh
10 months ago
thank you.

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