Sunday, July 12, 2009



1/2 kg. curds

300 gms. sugar

1/2 tsp. cardamom powder

few strands saffron

1/2 tbsp. pista & almond crushed


Tie curd in a clean muslin cloth overnight. (6-7 hours).

Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.

Rub saffron into 1 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 powder and dissolved saffron and half nuts.

Empty into a glass serving bowl, top with remaining nut crush.

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.

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