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Vermicelli Cup with Kesar Pista Shrikhand

Serves 10 Prep 30 mins Cook 10 mins
  • 500g vermicelli
  • 1/4 can NESTLÈ Sweetened Condensed Milk
  • 5 tablespoons butter
  • 4 tablespoons icing sugar
  • 5 tablespoons NESTLÈ Klim Milk Powder
  • 2 tablespoons milk
  • 2 teaspoons cardamom powder
  • 10-12 Pistachios
  • 2 tablespoons almonds
  • pomegranate seeds
  • 2 cups full fat plain greek yoghurt
  1. Place yoghurt in muslin cloth to remove water content. Tie it up, and hang it over a bowl in the sink, so the water drips out.

  2. In a pot, melt the butter and break the vermicelli into smaller strands into the pot. Cook on medium heat, stirring until evenly browned and fried. Switch off and remove from heat.

  3. Add in the condensed milk and mix well until evenly combined

  4. Spoon into silicone mold and place in fridge.

  5. In a bowl, mix the yoghurt, icing sugar, NESTLÈ Klim, almonds, milk, and cardamom powder together. Mix well. Adjust sugar content to suit your taste and place in the fridge .

  6. To serve, unmold the nests, spoon some of the Shrikhand filling into the nest and garnish with Pomegranate and pistachio.


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