This traditional favourite, transforms ordinary curd into oodles of rich elaichi, kesar and badam-pista laden swirls!

Teamed with piping hot puris, this chilled dessert is nothing less than pure ambrosia in each bite!



Prep Time: 2 hrs          Cooking time: 15 min        Serves: 4 


Curd of 1 litre milk  (approx.) 2 teacup (hung)
Powdered sugar (approx.) 3/4 tea cup
5 cardamom (powdered)
6 pistachio (sliced)
6 almond (sliced)
1/4 tsp of saffron + tbsp of milk

Method for the hung curd:

  1. Tie the curd in a muslin cloth, and keep in cool place for 2 hours.
  2. Before using, ensure that the water is completely drained out 

Method for the Shrikhand:

  1. Sieve the hung curd with a juice strainer
  2. Measure it, and add half as much quantity of sugar of curd (sugar, curd in the ratio of 1:2) 
  3. Mix well
  4. Mix the saffron with milk and heat for a second 
  5. Garnish shrikhand with saffron, cardamom, pistachio and almonds

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