Ingredients:
- Curd/
Yogurt (non-flavored) – 2 pounds
- Sugar
– Depends on the quantity of strained curd you get. About 75% weight of
curd you take
- Nutmeg
powder
- Saffron
- Cardamom
powder
- Chopped
almonds, pistachios
Preparation time: Around a day
Method:
·
Take a clean cloth, and put the yogurt in it.
Tie it around to drain overnight, so that the water from the yogurt seeps away,
and you get a lump of thick yogurt. Leave this hanging for about 12 hours.
·
Measure the amount of yogurt in a cups that you get after 12
hours. Take about 60%-80% of the same quantity
of sugar and mix the two together. (for example, if you have 3 cups full of hanged yogurt (chakka), then measure about 2-2.5 cups of sugar in the same cups)
·
Mix the two very well, so that you get a smooth
creamy texture on the Shrikhand. You can use Puran Yantra for the same, to make it really creamy. Add nutmeg powder and cardamom powder to it.
·
Garnish with saffron, almonds and pistachios.
·
Cool in refrigerator, serve cold.
