Shrikhand, Kesar Elaichi Shrikhand
by Tarla Dalal
Added to 489 cookbooks
This recipe has been viewed 161632 times
A dessert which transforms ordinary curds into a delicacy.
- Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
- Rub the saffron into the warm milk until it dissolves.
- Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
- Serve garnished with slivers of pistachicos and almonds.
- VARIATION : STRAWBERRY SHRIKHAND
- Add 1 cup of sliced strawberries instead of the saffron and cardamom powder at step 3.
- Adjust the sugar accroding to the sweetness of the strawberries.
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