Shrikhand

Ingredients:
1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

Method

1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
2. Take into a bowl, add sugar and mix.
3. Keep aside for 25-30 minutes to allow sugar to dissolve.
4. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5. Beat well till sugar has fully dissolved into curd.
6. Pass through a big holed strong strainer, pressing with hand or spatula.
7. Mix in cardamom powder and dissolved saffron and half nuts.
8. Empty into a glass serving bowl, top with remaining nut crush.
9. Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated
 
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.