Pakistani Vermicelli Dessert Cups
Ingredients
- 2 cups Pakistani vermicelli, cut small
Saffron sauce
- 2 cups sifted sugar
- 1 teaspoon saffron
- 3 tablespoons milk
For serving
- whipped cream
- pistachio slices
Preparation
Bring mini cupcake pans and place paper cups inside them. Set aside.
In a deep bowl, place the sugar and saffron. Add milk gradually and mix well with a whisk to get a thick sauce.
Add the vermicelli to the sauce and mix to form a dough. Let it sit for 5 minutes to absorb the milk.
Take a piece of the mixture and press it into a mini cup mold to form a cup shape. Repeat for all mixture and chill in the refrigerator for 10 minutes.
Place the cups on a serving plate and top with whipped cream and pistachio slices.
