Take a pan,add 2 tbsp of butter in it.
Roast vermicelli in it till it becomes golden in colour.
Now add 4 cup of water in it.
Cover the pan & cook on low flame till all the water is absorbed,now add powered sugar & mix well.switch off the flame.
Put cooked vermicelli in the silicon mould.
Press them with the help of spoon to take the shape of cup.
Do this process with the leftover cups.Refrigerate them for 10 minutes.
To make the hung curd,put the curd in the strainer& keep a plate below it to collect the liquid.
Put the stainer with the yoghurt in the refrigerator for an hour so that all the liquid separates from the curd.
Meanwhile add a pinch of yellow colour or soak few saffron strands in warm milk. Mix it well & keep aside.
After an hour put the hungcurd in a bowl,add powered sugar,green cardamom,chopped pistachio's & kesar.
Beat slowly so that everything mix properly & curd becomes smooth.
Kesar pista Shrikhand is ready,cover it & refrigerator for an hour.
Take out the vermicelli cup from the silicon mould& put the Shrikhand in it.
Garnish with chopped pistachios & pomegranate.
Serve chilled.
