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.
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.