See Recipe In हिन्दी (Hindi)
Vermicelli Shrikhand Dessert Recipe is a very innovative dessert recipe and can be made easily at home with some practice. At first glance, it looks difficult but believe me it’s not. I simply love this dessert recipe as it will enhance your style of making food for parties and will make you very innovative.
Check my other kulfi or ice cream recipe such as Malai kulfi, mango kulfi, chocolate ice cream or vanilla ice cream
Shrikhand is a very popular dessert recipe in Maharashtra and Gujrat. It’s prepared during puja and festivals in Maharashtra. Believe me, it’s super tasty.
Just like the Italians know their rice noodles as Vermicelli, we Indians know it as shemai or shevai. It is the classic ingredient we add to our kulfi and other desserts for a smooth and slurp, jelly-candy texture. Shrikhand is a Maharashtrian sweet dish, it is made of hung curd and sugar and cardamom. It is a mayo like consistency, and only sweet, similar to the popular mishti doi in Bengal. Shrikhand is a dessert very popular in West Indian specially Maharashtra and Gujrat. I have mixed some steps to make a base for shrikhand from vermicelli or sevai.
Shrikhand is very common in my home; it goes with anything and everything. Usually, we have this a little less sweet and it a balance of sweet and sour. However, this dessert is uncompromising on the sweet quotient otherwise it will turn bland. Remember though, that this dish uses sweetened condensed milk in two steps, so use it practically to avoid making to sweeter than necessary.
Also check these dessert recipes: Mango cheese rolls, Bread Rasmalai, Fruit Custard pudding, Nariyal ki barfi, Bread gulab jamun, Kesaria Meetha chaawal, Mitha dalia, Etc.
Another thing is the saffron. You just need a few strands of the saffron, based on the quantity you are making. Even though this recipe is quite simple for any regular cook, if you are beginning to explore your culinary skills, then I would suggest you make a small quantity at first to avoid any major drama in the kitchen.
To makes vermicelli cups you will need silicon cups, available easily in market or you can buy silicon cups or moulds from here. All you need is to make one cup shape with vermicelli using this silicon mould. Alongside you can also make Shrikhand using my met
I have made this vermicelli cups using silicon moulds which you can easily purchase from market or from here also by clicking here.
You just need to spread vermicelli or sevai in this mould and shape it like a cup and after some time it’s ready.
Along side you can also make shrikhand using my prescribed method below.
Vermicelli cup with Kesar Pista Shrikhand
Ingredients
To make Vermicelli cup:
- 200 grams Vermicelli
- 2 tbsp Condense milk
To make Srikhand:
- 1 cup Hung Curd
- 1 -1 ½ tbsp Sugar Powdered
- Saffron Few strands
- 1 tbsp milk
- 1/2 tsp Cardamom powder
- 10-12 pieces pistachios finely chopped
For Garnishing:
- 3 pistachios Chopped
- Saffron Kesar
- Pomegranate
Instructions
How to make Vermicelli Shrikhand Dessert Recipe:
- 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.
- Switch off the flame and add condense milk. Mix it until well combined.
- 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.
- 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.
- Meanwhile take 1 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
- After an hour put the hung curd in a bowl and adds powdered sugar (but be careful as the vermicelli has condensed milk so adjust accordingly), cardamom powder, chopped pistachios, kesar mixed with little milk. Beat slowly till everything mixed properly & curd becomes light & creamy.
- Kesar pista Srikhand is ready. Cover and chill for an hour.
- Take out the Vermicelli cup from the silicone mould and fill the srikhand into vermicelli cups.
- Garnish with some chopped pista, saffron and some pomogranate.
- Serve Chill.
See Recipe Video
Nutrition
How to make Kesar Pista Shrikhand :
- 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.
- Switch off the flame and add condense milk. Mix it until well combined.
- 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.
- 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.
- Meanwhile take 1 tbsp of warm milk and soak the few strands of saffron. Mix it well and keep aside.
- After an hour put the hung curd in a bowl and adds powdered sugar (but be careful as the vermicelli has condensed milk so adjust accordingly), cardamom powder, chopped pistachios, kesar mixed with little milk.
- Beat slowly till everything mixed properly & curd becomes light & creamy.
- Kesar pista Srikhand is ready. Cover and chill for an hour.
- Take out the Vermicelli cup from the silicone mould and fill the srikhand into vermicelli cups.
- Garnish with some chopped pista, saffron and some pomogranate.
- Serve Chill.
See Recipe In हिन्दी (Hindi)
May I please know ..whether you have used boiled vermicelli or boiled?
mujhe shrikhand recipe bahut pasand hai
Are we supposed to eat the vermicelli cup too? It’s raw and not a cooked one?!
That one is roasted so you can eat them.