Shrikhand
SabKiList Kitchen
Thick, creamy hung-curd dessert flavoured with saffron and cardamom. A Maharashtrian festive favourite.
- Prep
- 15 min
- Cook
- No cooking
- Level
- Easy
- Serves
- 4
Ingredients
- 1 kgCurd, thick
- 100 gPowdered Sugar
- 8 pcsSaffron, soaked
- 1 tbspMilk, warm
- ½ tspCardamom, crushed
To garnish
- 10 gPistachios, sliced
Method
Tie the curd in a clean muslin cloth and hang it over a bowl in the fridge for 6-8 hours, or overnight, until all the whey has drained. You should get about 400 g of thick hung curd.
Soak the saffron in the warm milk for 10 minutes.
Put the hung curd in a bowl and add the powdered sugar, saffron milk and cardamom.
Beat or whisk until completely smooth. For an extra-smooth texture, press it through a sieve.
Chill for 2 hours, garnish with pistachios and serve with puri.
Tips
Use full-fat curd that is not sour. The whey you drain can go into dal or atta dough.
Cook it, then shop it
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