Shrikhand

Name: Shrikhand
Total time: 1200 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 1 litre Curd; 1/3 cup sugar Powdered; 2 pinchs Saffron; to taste Cardamom powder; 4 tablespoons water Warm

Antara S @cook_7805331

New Delhi, India

With cardamom and saffron (elaichi and kesar)

Antara S @cook_7805331

New Delhi, India

With cardamom and saffron (elaichi and kesar)

Saved

Ingredients

20 mins

3-serving

1 litreCurd
1/3 cupsugar Powdered
2 pinchsSaffron
to tasteCardamom powder
4 tablespoonswater Warm

Saved

Steps

20 mins

1

Hang the curd in a muslin cloth for 3 hours, inside the fridge. This will drain out the whey.
2

Place the drained (thickened) curd in a large bowl.
3

Now place the saffron strands into a bowl of warm water. Keep aside.
4

To the curd, add the sugar. Using a spatula, mix everything together.
5

Next, add in the cardamom powder. Mix.
6

Pour the saffron water into the curd.
7

Fold everything together.
8

Taste. Add more sugar, cardamon or saffron if required.
9

Refrigerate this overnight. This will let the saffron bleed into the white curd, and turn it yellow. If you are short on time, then you can skip this step.
10

Serve chilled! Top up with some almonds or pistachios if you like.