Step-by-Step Instructions

1. 1.Prepare Vermicelli Mixture

   Crush the thin vermicelli into small pieces. Heat 1 tablespoon of desi ghee in a pan on medium flame. Add the crushed vermicelli and roast until it turns golden brown. Lower the heat and add 3 tablespoons of sugar powder, mixing well. Add 4 tablespoons of water and mix until the vermicelli softens. Cover the pan with a lid, turn off the flame, and let it steam for 30 seconds. Remove the lid, add a pinch of cardamom powder, and mix thoroughly. Transfer the prepared vermicelli mixture to a bowl.

2. 2.Prepare Rabdi

   Place the same pan back on the gas flame. Add 1.5 cups of full-fat milk. Add 1 teaspoon of saffron milk (made by soaking 8-10 saffron threads in 1 tablespoon of milk). Stir and cook the milk on low flame until it thickens into a rabdi consistency. Add 1 teaspoon of sugar powder (or to taste) and a pinch of cardamom powder, mixing well. Turn off the flame and let the rabdi cool down. Transfer the rabdi to a bowl and refrigerate to chill and thicken further.

3. 3.Form Vermicelli Katoris

   Grease muffin molds or small bowls with ghee. Take a portion of the warm vermicelli mixture and press it firmly into the greased mold, shaping it into a katori (small bowl). Ensure the edges are well-pressed. Repeat this process for all the vermicelli mixture. Refrigerate the katoris to set.

4. 4.Demold Katoris

   Once the katoris are set and chilled, carefully demold them. For muffin molds, use a pointed knife to gently loosen the sides. For glass bowls, use a knife to go around the edges to release the katori. Place the demolded katoris on a serving plate.

5. 5.Assemble and Garnish

   Fill each vermicelli katori with the chilled, thick rabdi. Garnish with pistachio flakes, saffron threads, and silver vark. Serve immediately or keep refrigerated until serving.