Servings
-
10
+
500g vermicelli
Vermicelli, made from soy
1/4 can NESTLÈ Sweetened Condensed Milk
Nestle Full Cream Sweetened Condensed Milk
5 tablespoons butter
Butter, Without Salt
4 tablespoons icing sugar
Sugars, Powdered
5 tablespoons NESTLÈ Klim Milk Powder
NESTLÈ Klim Full Cream Instant Milk Powder
2 tablespoons milk
Full cream milk
2 teaspoons cardamom powder
Spices, cardamom
10-12 Pistachios
Nuts, pistachio nuts, raw
2 tablespoons almonds
Nuts, almonds
pomegranate seeds
Pomegranates, raw
2 cups full fat plain greek yoghurt
Yogurt, Greek, Plain, Whole Milk
Instructions
Do you have all the needed tools?
Pot
Bowl
Spoon
Cooking Spoon
Refrigerator
1 of 6
60'
Step 1
Check
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 of 6
10'
Step 2
Check
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.
5 of 6
15'
Step 5
Check
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 of 6
5'
Step 6
Check
To serve, unmold the nests, spoon some of the Shrikhand filling into the nest and garnish with Pomegranate and pistachio.
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