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Preparation Time :
3 hours.
Serves 4.
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Ingredients
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
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Method |
| 1. |
Hang
the curds in a muslin cloth in a cool place for approximately 3 hours
until all the liquid (whey) has drained off. |
| 2. |
Rub
the saffron into the warm milk until it dissolves. |
| 3. |
Mix
together the hung curds, sugar, saffron mixture and cardamom in a bowl
and churn using a hand blender. |
| 4. |
Place
in the refrigerator. |
| 5. |
Serve
cold garnished with slivers of pistachios and almonds. |
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Handy tip(s) :
| 1. |
Shrikhand goes very well with puris. |
| 2. |
You can use ready-made Malai Chakka instead of hung curds to avoid
preparation time. |
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