Vermicelli Cups with Shrikhand
Prep time: 15 minutes
Cooking time: 15–20 minutes
Soaking time: 30–60 minutes
Serves: 4–5
For the Vermicelli Cups
Vermicelli – 180 g
Butter – 55 g
For the Cardamom Sugar Syrup
Sugar – ¼ cup
Water – ⅓ cup
Whole cardamom – 2
For the Shrikhand
Hung curd – 200 g
Powdered sugar – 2–3 tbsp
Cardamom powder – ½ tsp
Saffron – a few strands
Warm milk – 1 tsp
Pistachios – for garnish
Almonds – for garnish
Method
Preheat the oven to 180°C.
Melt the butter and add the vermicelli. Mix until evenly coated.
Press the buttered vermicelli firmly into cupcake moulds, creating a compact base and sides.
Bake for 15–20 minutes, or until golden and crisp.
Meanwhile, prepare the sugar syrup by combining sugar, water and whole cardamom in a saucepan.
Bring to a boil and cook over medium heat for 5–10 minutes.
Remove the vermicelli cups from the oven and lightly spoon or brush the warm cardamom syrup over them. Avoid oversoaking if you want to retain some crunch.
Allow the cups to cool and absorb the syrup.
For the Shrikhand, whisk the well-drained hung curd until smooth and creamy.
Add powdered sugar, cardamom powder and saffron soaked in warm milk. Mix well.
Once cooled, carefully remove the vermicelli cups from the moulds.
Fill each cup generously with chilled Cardamom Shrikhand.
Garnish with pistachios, almonds and saffron strands.
Serve chilled.
Tip: Ensure the hung curd is thick and well-drained so that the Shrikhand remains creamy and does not make the vermicelli cups soggy.
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