The smell of saffron, the richness of rabdi/shrikhand and the crunchiness of vermicelli come together in this great dessert.

MAKES: 4 pcs

INGREDIENTS

For the vermicelli cups

• 100 g roasted vermicelli also known as seviyan (very thin/fine variety, please see photo below)

• 1 tsp ghee / butter

• 1/4 tsp cardamom powder

• 2 tbsp condensed milk

For the saffron rabdi (choose between this or shrikhand)

• 2 1/2 cup whole milk

• 1/3 cup condensed milk

• 1/4 tsp cardamom powder

• A pinch of crushed saffron

• 1 tbsp peeled and crushed pistachio

• 1/4 tsp rose water

• 1/2 tbsp corn flour mixed in 1/4 cup of cold milk

For the shrikhand (choose between this or saffron rabdi)

• 125 g greek yoghurt (or thick/hung yoghurt)

• 3 tsp sugar

• 1/4 tsp cardamom powder

• A pinch of crushed saffron

To decorate

• Orange slices or mango pieces

• Crushed pistachios

Method

For the vermicelli cups

1. Grease a cupcake tray or some small bowls with butter or ghee.

2. Crush roasted vermicelli (thin/fine variety) and heat ghee/butter in a nonstick pan. Add vermicelli and roast on low heat for 1 - 1.5 minutes till it gives off an aroma. (If you are using unroasted fine vermicelli, then roast till it is brown)

3. Add condensed milk and cardamom powder and stir well for 1 - 2 minutes.

4. With the help of two small spoons, put the vermicelli mixture in the cupcake tray moulds or the cups. Press it well and form a shape of a cup. Make the base thick and firm. Be quick, do not let the mixture cool otherwise it will be difficult to shape it. Refrigerate the moulds for 2-3 hours.

For the saffron rabdi (choose between this or shrikhand)

1. Take a pan, boil 2 1/2 cups of milk. Let it boil for 5 - 7 minutes.

2. Add condensed milk and rose water. Let it boil on medium to low heat for another 5 - 7 minutes till the milk reduces.

3. Mix corn flour in 1/4 cup of cold milk and add to the hot thickened milk. Bring it to a boil and switch off the heat.

4. Add crushed pistachio, saffron and cardamom powder. Let it cool at room temperature. Then, cover and refrigerate for 2-3 hours.

For the shrikhand (choose between this or saffron rabdi)

1. Take 125 g greek yoghurt. Add sugar, cardamom powder, saffron and mix all. Refrigerate for 2-3 hours.

To assemble

1. At the time of serving, put the cold saffron rabdi or shrikhand into the vermicelli cups. Garnish with orange slices or mango pieces and crushed pistachios. In the above picture, you can see two vermicelli cups with saffron rabdi and two with shrikhand.

Helpful Tips

• If you do not want to add corn flour, you can go for the longer process of making rabdi: continue boiling till the milk is less than half of what you began with.