Shrikhand

Ingredients: 

• 1/2 ltr full cream  milk
• 1 tbs curd
• 300 gms. Sugar
• 1/2 tsp. cardamom powder
• Few strands saffron
• 1/2 tbsp. pista and almond crushed
• Method:
• • Boil milk stiring  continuously . Do not allow to form malai  on  top.
  • now start cooling  milk by  transfering  it into another  vessel pouring from  long  distance  repeat the procedure till the milk is  warm do not  cool  it  by  setting  aside  for  cooling. the  steam in the hot  milk should  be  removed by  pouring it  from  long  distance so  that  your  curd  will not  leave  water.
  • now mix  in  the  curd  and  do  the  procedure  twice and  keep   aside covered to  set  the  curd. curd  will set in  approximate 7 to 8 hrs depending  on  temprature. 
  • after  the  curd  is  set put  it  in  the  refrigerator for  at  least  4 to 5  hrs to cool  down.
  • Now  tie the  curd  in  muslin cloth and hang  it  in  the  refrigerator for  at  least  6 to  7  hrs 
  • Put hung curd (chakka) into a bowl and add sugar .Mix it.
  • Keep aside for 25-30 minutes to allow sugar to dissolve.
  • Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
  • Beat well till sugar has fully dissolved into curd.
  • Pass through a big holed strong strainer or  you  pass it  through  puran  yantra. 
  • Mix in cardamom powder and dissolved saffron and half nuts.
  • Empty into a glass serving bowl, top with remaining nut crush.
  • Chill for 1-2 hours before serving.
  PLS NOTE-- YOU  SHOULD  TAKE  GOOD  QUALITY  MILK  (BUFFALO) FOR  BEST  RESULTS 
  YOU  CAN  ALSO  PREPARE  FLAVOURED   SHRIKHAND  BY  ADDIND  FLAVOURS OR PUREE OF  YOUR  CHOICE  BUT  ADJUST  THE  QUANTITY OF  SUGAR  
  DO NOT USE READYMADE  POWDER  SUGAR  AS  SOMETIMES  CORNFLOUR  IS  ADDED  TO  IT
•  IF  YOU  DO  NOT  LIKE  VERY  THICK  CONSISTENCY YOU  CAN  ADD MILK  AS  PER  YOUR  LIKING

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