| 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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