1 kg Thick Curd
3/4 cup Powdered Sugar
1 tablespoon Warm Milk
2 teaspoon Cardamom Powder
A few strands Saffron
Pistachios and Almonds
How to make Srikhand
- Put the curd in a muslin cloth and hang it in a cool place for 2-3 hours.
- Dissolve the saffron in warm milk.
- Mix the saffron mixture, curd, sugar and cardamom powder in a bowl.
- Churn the mixture using a hand blender.
- Garnish with slivers of almonds and pistachios and serve.