| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 1/2 |
kg |
Curds |
| 300 |
g |
Sugar |
| 1/2 |
ts |
Cardamom powder |
|
|
Few strands saffron |
| 1/2 |
tb |
Pista & almond crushed |
INSTRUCTIONS
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 tablespoon 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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