Recipe Details

Recipe Shrikhand 

1 kg. thick curd
3/4 cup powdered sugar
a few strands saffron
1 tablespoon warm milk
2 teaspoons cardamom powder (elaichi)

For the garnish:

slivers of pistachios and almonds


Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator. Serve cold garnished with slivers of pistachios and almonds.


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