Friday, February 19, 2010



1/2 kg. Curds
300 gms. Sugar
1/2 tsp. cardamom powder
Few strands saffron
1/2 tbsp. pista & almond crushed

  • Tie curd in a clean muslin cloth overnight. (6-7 hours).
  • Take into a bowl, add sugar and mix.
  • Keep aside for 25-30 minutes to allow sugar to dissolve.
  • Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
  • Beat well till sugar has fully dissolved into curd.
  • Pass through a big holed strong strainer, pressing with hand or spatula.
  • Mix in cardamom powder and dissolved saffron and half nuts.
  • Empty into a glass serving bowl, top with remaining nut crush.
  • Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tying and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. Mango, add pulp at the stage of adding cardamom and saffron.


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