Rangeen Shrikhand

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

3 cups milk
1 tsp curd (beaten)
1 cup sugar (powdered)
2 pieces cardamom (powdered)
Saffron
2 drops rose water
1 drop food color (red)1 drop food color (green)
1 tsp pistachios ( sliced)
1 tbsp dry nuts (mixed), chopped

Method:

- Boil the milk. When slightly cool, add beaten curd.
- Set curd for 10 to 12 hours.
- Tie the curd in a muslin cloth and hand for two hours for the water to drain out.
- Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time.
- Mix well over the cloth till the mixture is strained through the cloth.
- Repeat the process till all the curd and sugar is used up
- Add cardamom powder and mix well
- Divide the shrikhand in three equal portions.
- Add saffron to the first portion.
- Add rose extract and red color portion and chopped pistachio and green color to the third portion.
- Arrange three different layers of shrikhand one after the other in a transparent custard cup. - Sprinkle the chopped nuts on top. Serve chilled.