Shrikhand

Ingredients

     1/2 kg. curds

     300 gms. sugar

     1/2 tsp. cardamom powder

     few strands saffron

     1/2 tbsp. pista & almond crushed

     Method

     Tie curd in a clean muslin cloth overnight. (6-7 hours).

     Take into a bowl, add sugar and mix.

     Keep aside for 25-30 minutes to allow sugar to dissolve.

     Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.

     Beat well till sugar has fully dissolved into curd.

     Pass through a big holed strong strainer, pressing with hand or spatula.

     Mix in cardamom powder and dissolved saffron and half nuts.

     Empty into a glass serving bowl, top with remaining nut crush.

     Chill for 1-2 hours before serving.

                                                                                                                                                             

     Making time: 20 minutes (excluding tieing and keeping time)

     Makes: 6-7 servings

     Shelflife: 3-4 days refrigerated

     Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron. 

Posted in: Sweets