Crush vermicelli and put butter in a pan. Roast them on medium flame till becomes brown in colour.
Switch off the flame and add condensed milk and stir it well.
Now spread the vermicelli mixture in a greased muffins tray or silicon mould.
Press it gently to get the shape of a cup.
Keep the vermicelli cups in refrigerator for half an hour till they set.
For shrikhand hung the curd in a muslin cloth for about 3 to 4 hours.
Puree the mango and add the hung curd to the blender with mango puree cardamom powder saffron strands pistas and sugar.
Blend them till smooth.
Take the vermicelli cups out of the mould carefully and fill the shrikhand into the cups.
Garnish with some chopped pistas and arils of pomegranate.
