Ingredients vegetarian 4 servings

• 1 kg thick curd
• 3/4 cup powdered sugar
• a few strands saffron
• 1 tbsp warm milk
• 2 tbsp cardamom powder (elaichi)
• For the garnish
• Pistachios and Almonds

Directions

1. Hang the curds in a muslin cloth in a cool place for approximately 5 hours until all the liquid (whey) has drained off.
2. Rub the saffron into the warm milk until it dissolves.
3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
4. Place in the refrigerator.
5. Serve shrikhand cold garnished with slivers of pistachios and almonds.

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