Shrikhand Recipe


Ingredients :

1 kg. thick curds

¾ cup powder sugar

a few saffron strands

1 tbsp warm milk

2 tsp elaichi powder

For garnishing :

Silvers of pistachios and almonds

Method :

Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.

Rub the saffron into the warm milk until it dissolves.

Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.

Decorate with slivers of pistachios and almonds.

Ready to serve.

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