Sweet hung curd
of dubai, AE
be first to comment
Tastes excellent with poori and aloo.
1 kg thick curd
3/4 cup powdered sugar( adjust according to taste)
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
Pistachios and Almonds for garnishing (optional)
Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator.
Serve gujarati shrikhand cold garnished with slivers of pistachios and almonds.
Desserts and Sweets
Hyderabadi Veg Biriyani
Bengali Fish Curry
Vaghareli Khichdi (Spicy Khichdi with vegetables)
Mixed Fried Rice
Vermicelli Special Upma