Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1/2 kg curd
300 gms sugar
1/2 tsp cardamom powder and nutmeg powder
A pinch of saffron threads
1/2 tbsp pista and almond crushed

Method:

- Tie curd in a clean muslin cloth for six to seven hours overnight.
- Put into a bowl and add sugar and mix it well. Keep aside for 25-30 minutes to allow sugar to dissolve.
- Rub saffron into one tbsp 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 and nutmeg powder.
- Chill for one to two hours before serving.
- Empty into a glass serving bowl, top with remaining nut crush.
- Chill for 1-2 hours before serving.