Pista shrikhand in vermicelli cups with gulab jamun twist… it is a combination of three popular Indian sweets in an innovative way. It may looks difficult but really it is not.. try this recipe for kids party and grab the attention of all.. Lets see how to prepare this dessert..

INGREDIENTS:

FOR VERMICELLI CUPS:

2 tablespoons Butter

1 cup Roasted short Vermicelli

½ tin Condensed Milk

3 to 4 Muffin Cups (paper cup)

FOR SHRIKHAND:

½ cup Hung Curd

2 drops Pista Elachi Essence

2 tablespoons Condensed Milk

FOR GARNISHING:

2 tablespoons chopped Pistachios

3 to 4 Gulab Jamuns

INSTRUCTIONS:

Heat butter in a non stick pan and roast vermicelli in medium flame till it turns to brown colour. Keep on stirring without any break, so that it gets roasted evenly.

Switch of the flame and add condensed milk. Mix until it is well combined.

Now take a muffin cup and spread the vermicelli mixture in the cup while it is still warm. Press it lightly using your hands so that it takes the shape of the cup.

Now keep the prepared cup in refrigerator for an hour to set.

Take hung curd in a bowl and add pista elachi essence, condensed milk and few chopped pistachios. Mix well until it becomes light and creamy.

Pista shrikhand is ready now. Cover and chill for an hour.

Take the refrigerated cups out and tear off the mould (paper muffin cup). Now fill the vermicelli cups with prepared shrikhand.

Place a Gulab jamun in the middle of the shrikhand and press in lightly inside. Garnish with chopped pistachios.

Serve chilled.