Vermicelli Shrikhand Cups | How to make Vermicelli Shrikhand Cups

By Ashvini Singh  |  29th Jan 2018  |  
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Vermicelli Shrikhand Cupsby Ashvini Singh
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About Vermicelli Shrikhand Cups Recipe

Shrikhand is a dessert very popular in Maharashtra.Shrikhand is very common in my home; it goes with anything and everything. 

Vermicelli Shrikhand Cups, a marvellous creation to spice up your day. Vermicelli Shrikhand Cups is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingVermicelli Shrikhand Cups is just too tempting. This amazing recipe is provided by Ashvini Singh. Be it kids or adults, no one can get away from this delicious dish. How to make Vermicelli Shrikhand Cups is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Vermicelli Shrikhand Cupsby Ashvini Singh. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Vermicelli Shrikhand Cups is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Vermicelli Shrikhand Cups

Ingredients to make Vermicelli Shrikhand Cups

  • 200 grams Vermicelli
  • 2 tbsp Condensed 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 Cups

  1. Roast 200 gms vermicelli in 2 tbsp ghee.
  2. Sauté on medium heat till golden brown.
  3. Remove from heat and add 2 tbsp condensed milk.
  4. Mix well.
  5. Cover a small mould with a plastic sheet. Press down the vermicelli into the mould.
  6. Shape into a small cup.
  7. Refrigerate for 30 mins.
  8. Demould the vermicelli cups.
  9. Soak a few saffron strands in 1 tbsp warm milk for a few mins.
  10. Take 1 cup chilled hung card and add 10-12 pistachios.
  11. Add 1 1/2 tbsp powdered sugar.
  12. Add the saffron milk and whisk.
  13. Stir till light and creamy.
  14. Fill the shrikhand into the vermicelli cups.
  15. Garnish with pistachios, saffron strands and pomegranate pearls.

Reviews for Vermicelli Shrikhand Cups (1)

Shelly Sharma9 months ago

It is looking awesome.

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