Custard apple Shrikhand

Name: Custard apple Shrikhand
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup hang curd; 1 cup custard apple pulp without seeds; 1/2 cup milk; 2 tbsp powder sugar; 1/4 tbsp cardamom powder; 1 tbsp dry ginger powder; 1 tbsp chopped dry fruits; 2-4 saffron stocks; 2 tbsp Rose petal for garnish; 1 pinch salt

Shobha Deshmukh @GZ4447

#ga24 custered apple Sunth powder Shrikhand
In winter season adding sunth powder (dry ginger powder) is a great idea ,especially for colder weather The warmth from ginger not only balance for cooling natur of the curd but also provides health benefits.like something the throat and adding digestion .

Shobha Deshmukh @GZ4447

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Ingredients

15 minutes

2 people

1 cuphang curd
1 cupcustard apple pulp without seeds
1/2 cupmilk
2 tbsppowder sugar
1/4 tbsp cardamom powder
1 tbspdry ginger powder
1 tbspchopped dry fruits
2-4saffron stocks
2 tbspRose petal for garnish
1 pinchsalt

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Steps

15 minutes

1

First take one bowl add hung curd and mash it gently by fork until smooth remove the seeds from custard apple,keeping only pulp,this will you give a smooth base for shrikhand.
2

In a bowl combine the custard apple pulp and hung curd mix well until smooth.add ginger powder and little milk then stir to blend everything evenly.add a pinch of salt to balance the sweetness,mix well.
3

Take a small bowl add 2-4 saffron strands pour in warm milk Let’s it soak for two minutes.after 2 minutes add saffron milk in hung curds and custard apple mixture and mix well.
4

Add chopped dry fruits and gently fold into the Shrikhand.your custard apple and ginger powder Shrikhand is ready garnish with additional dry fruits and rose petals.and serve it. The custard apple and sunth powder combination is unique.so enjoy