SHRIKHAND

Ingridients

1.Thick curd---1 kg
2.Powdered sugar---3/4 cup
3.Saffrona ---few strands
4.Warm milk---1 tbsp
5.Cardamom powder (elaichi)---2 tbsp
6.Pistachios and Almonds--for the garnish


Method

1.Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
2.Rub the saffron into the warm milk until it dissolves.
3.Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
4.Place in the refrigerator.
5.Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.