Makes 1.25 cups
1 1/2 cups full-fat curds
5 tbsp powdered sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands dissolved in 1 tbsp warm water
For The Garnish
- Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
- Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
- Add the cardamom powder and saffron mixture and again mix well using the whisk.
- Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
- Serve chilled.
Recipe Source: Quick Shrikhand by Tarla Dalal