Pakistani Vermicelli Dessert Cups
Ingredients
- 2 cups small chopped Pakistani vermicelli
Saffron sauce
- 2 cups sifted sugar
- 1 teaspoon saffron
- 3 tablespoons milk
For serving
- whipped cream
- pistachio slices
Preparation
Prepare mini cupcake pans by placing paper cups inside and set aside.
In a deep bowl, combine sugar and saffron. Gradually add milk and mix with a whisk until a thick sauce forms.
Add the vermicelli to the sauce and mix to form a dough. Let it sit for 5 minutes to absorb the milk.
Take portions of the vermicelli mixture and press into mini cup molds to cover the bottom and sides. Repeat until all mixture is used. Place the tray in the refrigerator for 10 minutes to set.
Remove from molds, place on a serving dish, and top with whipped cream and pistachio slices.
