| Recipe Name:
Shrikhand |
| |
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| Category:
Indian Regional |
Sub Category:
Gujrati |
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| Prep Time |
Cook Time |
Serves |
| 60 mins |
nil |
5 |
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Ingredients: |
| Thick curd |
|
1 Litre |
| Powdered sugar |
|
1/4 cup |
| a few strands saffron |
|
|
| Warm milk |
|
1 Tbsp |
| Cardamom powder (elaichi) |
|
2 tsp |
| For the garnish |
|
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| A few pistachios and almonds |
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Method: |
- 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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