To make vermicelli cups : Take a cupcake mould/ Dal bowls. Place plastic on it. Keep it aside.
Take a nonstick pan. Add vermicelli, crunch it up a bit to make them small in size. Add ghee and roast on very low flame till they get brown. Stir continuously for even roasting.
Next add 2 tbsp water and roast for another minute. Add condensed milk, mix well and remove from flame.
While the sevaiya is still hot, take a portion of it, place it on the cupcake mould and press it evenly to give it a cup shape. Prepare all the cups likewise. Transfer them in fridge for 10-15 minutes to set.
To make Rabdi : Combine cashew powder, milk powder, sugar and cornflour in a nonstick pan. Add a little milk at a time and make a smooth lump-free mixure. Add fresh cream and combine. Put it over low flame. Stir constantly.
The mixture will thicken in a minute and two and take a form of Rabdi. Add almond, pista, chironji, saffron and cardemom. Combine well and remove from flame. Let it cool a bit.
Take out sevaiya cups from the fridge. Place them on a serving tray. Pour some Rabdi in them and top them up with almond-pistachio slices. Place a cherry or any fruit flavoured gummy on top. Serve hot or cold.
The cups can be made in advance. Refrigerate them in an airtight container so they do not dry out and get chewy.
