♦ 1 1/2 cups full-fat curds (dahi)
♦ 5 tbsp powdered sugar
♦ 1/2 tsp cardamom (elaichi) powder
♦ a few VDR saffron (kesar) strands dissolved in 1 tbsp warm water
For The Garnish
♦ 1 tbsp almond (badam) slivers
♦ 1 tbsp pistachio slivers
Preparation Time: 2 mins.Makes 1.25 cups
♦ Dissolve the saffron strands in 1 tbsp of warm water. Keep aside.
♦ Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
♦ Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
♦ Add the cardamom powder and saffron-water mixture and again mix well using a whisk.
♦ Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
♦ Serve chilled.