Sugarfree Shrikhand Katories

Vermicelli Cups

1. 1

   Soak dates in hot milk for 10-15 minutes, then blend to a smooth paste.

2. 2

   Roast thin vermicelli in ghee over medium heat until golden brown, about 3-4 minutes.

3. 3

   Combine the roasted vermicelli with the date paste, chopped pistachios, and a pinch of salt; mix well.

4. 4

   While the mixture is still warm, press it into small cup-shaped molds and refrigerate for 45-60 minutes to set.

Sugarfree Shrikhand

5. 5

   Soak the remaining dates in warm milk and blend to a smooth paste.

6. 6

   Soak saffron strands in a teaspoon of warm milk for 5 minutes.

7. 7

   Whisk the chilled hung curd until smooth, then fold in the date paste, saffron‑infused milk, a pinch of salt, and chopped pistachios.

8. 8

   Chill the shrikhand mixture for 2-3 hours until firm.

9. 9

   Pipe the chilled shrikhand into the set vermicelli cups, garnish with additional chopped pistachios, saffron strands, and a tiny piece of date.