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Recipe : 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.

Author :

Unknown, Someone on the NET


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