Shrikhand 


Yogurt/curd			1/2 kg
Sugar				300 gms
Cardamom powder			1/2 tsp
Saffron				Few strands
Almond and Pistacho		1 tbsp
crushed





    

  1. Tie curd in a clean muslin cloth overnight i.e. atleast 7-8 hours.  

  2. Take into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve.

  3. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.

  4. Beat  the curd well till sugar has fully dissolved into. Pass through a big holed strong
strainer, pressing with hand or spatula.

  5. Mix in cardamom powder and dissolved saffron and half nuts.

  6. Empty into a serving bowl, top with the remaining crushed nuts.

  7. Chill for 1-2 hours before serving. 
    
Note:To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding 
cardamom and saffron.



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