Shrikhand

Ingredients

• 1/2 kg. curds/yogurt
• 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.