Shrikhand

1. 1

   Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.

2. 2

   Rub the saffron into the warm milk until it dissolves.

3. 3

   Grind together sugar, cardamom and almond into a powder.

4. 4

   Mix together the hung curds, saffron mixture and cardamom powder in a bowl, and churn using a hand blender. Place in the refrigerator.

5. 5

   Serve Gujarati shrikhand cold, garnished with pistachios and almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.