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SRIKHAND

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  • Plain yoghurt – 4 cups

  • Sugar – ¾ cups

  • Cardamom pwd – ½ tsp

  • Saffron – few strands

  • Pistachhios – ½ tsp

  • Almonds – ½ tsp

  • Tie curd in a clean muslin cloth overnight (7-8 hrs)

  • Put into a bowl and add sugar. Mix with hand blender.

  • Keep aside 25-30 mins to allow sugar to dissolve.

  • Rub saffron into 1tbls milk until it dissolves and keep it aside.

  • Beat well until sugar has fully dissolved into curd.

  • Mix in cardamom pwd, saffron mix and some crushed nuts to the curd sugar mix.

  • Empty into a bowl and decorate with rest of the nuts.

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