Tiranga Shrikhand

Name: Tiranga Shrikhand
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre milk's hung curd; 4-5 tbsp Powdered sugar; 1 fistful each of Kaju, Badam and Pisti; 20-25 saffron strands; 1/2 tsp elaichi powder; 1 pinch orange 🟠food colour (opiional)

Bina Anjaria @bina_anjaria_123

Patriotic vandan to my Bharat🇮🇳

Made this recipe to be offered to Shri Krishna in the Janmashtham utsav tomorrow with a deep feeling of pride and gratitude for My New Bharat. 🇮🇳
Moreover, today we do not light the fire 🔥for Shitda Saatam. So this was the best idea that clicked me to make a tricolour recipe.
I tried hard but had to use a pinch of orange colour. But rest I could set with natural colours.
Homemade curd, dry fruits and sugar are the only ingredients required to make this pure Shrikhand for Lala.
Moreover, this can be consumed in tomorrow's farad.

Swatantrata Divas ki Shubhkamnaayein

Janmashthami ki Shubhkamnaayein

Patriotic vandan to my Bharat🇮🇳

Swatantrata Divas ki Shubhkamnaayein

Janmashthami ki Shubhkamnaayein

Bina Anjaria @bina_anjaria_123

Patriotic vandan to my Bharat🇮🇳

Swatantrata Divas ki Shubhkamnaayein

Janmashthami ki Shubhkamnaayein

Patriotic vandan to my Bharat🇮🇳

Swatantrata Divas ki Shubhkamnaayein

Janmashthami ki Shubhkamnaayein

Saved

Ingredients

20 minutes

4 servings

1 litremilk's hung curd
4-5 tbspPowdered sugar
1fistful each of Kaju, Badam and Pisti
20-25saffron strands
1/2 tspelaichi powder
1 pinchorange 🟠food colour (opiional)

Saved

Steps

20 minutes

1

First make hung curd of the homemade curd. (Allow to drain for 1 day in fridge for best results)Keep in frige for draining out the water from the curd. Soak kaju, badam and pisti (small greener variety)overnight. Also soak 20-25 strands of saffron. Next morning, peel the almond and pisti skin. Add powdered sugar into the hung curd and mix
2

Add in elaichi powder and mix. It should be of stiff peak consistency. Divide this base mixture into 3 parts. In mixer make a paste of kaju,badam and soaked saffron.
3

Mix this orange saffron paste into one part of the base Shrikhand.I almost reached the colour needed, but still added a pinch of orange🟠 colour for the right hue of our Tiranga. Chill in fridge for 3 hours.
4

Now crush the deskinned pisti(means small pista) with 1 tsp of water. Chill the green and white base Shrikhand in fridge.
5

Assembling: Make a green layer in bowl and short glasses. Tap to layer it evenly. Set white layer carefully.
6

Now carefully set the orange layer. I have kept in the fridge for offering to Kanhaji. This recipe is faradi. Happy Festivals.