Put butter in a non stick pan and roast vermicelli on medium flame till it become brown in colour .Keep on stirring so that it gets evenly roasted.
Switch off the flame and add condensed milk. Mix it until well combined.
Now take a silicon cup and spread the vermicelli mixture in a cup while still warm .Press it lightly with the help of spoon so that it takes the shape of cup.
Now keep the cup in a refrigerator for an hour to set .
To make Hung Curd .Put the curd in a strainer and keep a bowl under the strainer to collect the liquid .Keep yogurt with strainer in a fridge for an hour so that all liquid seperates from the curd after an hour you get a thick cheese like curd called hung curd.
After an hour put the hung curd in a bowl and add powdered sugar ,cardamom powder,chopped dry fruits mixed with little milk.
Beat slowly till everything mixed properly and curd becomes light and creamy.
Shrikhand is ready.cover and chill for an hour.
Take out the vermicelli cup from the silicon mould and fill the shrikhand in to vermicelli cups.
