Shrikhand

De Swasthi's Recipes · 360 min

Ingredientes

Preparación

1. Set a colander over a tall bowl and line the colander with a clean muslin or cheesecloth.
2. Add the curd to the cloth, gather the edges, squeeze out excess whey, then tie the cloth into a knot.
3. Drain the bundle either by hanging it over the bowl under a weight (keep the colander clear of the whey) for 15 to 18 hours in the fridge, or by pressing it between thick towels under a heavy object for 1 hour in the fridge.
4. Soak the saffron in 1 tbsp hot water or hot milk.
5. Powder the sugar. If you have no cardamom powder, grind the cardamom pods with the sugar to a fine powder.
6. Transfer the drained chakka to a bowl, saving the whey for other uses such as dough or pancake batter.
7. Add the saffron milk, powdered sugar and cardamom powder, then whisk until very smooth.
8. Garnish with the chopped almonds and pistachios.

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