Ingredients:
1 kg curd freshly made
1 cup powdered sugar
A few strands saffron
1/4 tsp nutmeg
1/4 tsp green cardamoms crushed
1 tbsp almonds
1 tbsp pistachio
Preparation:
1.Pour curd in a muslin cloth
2. Hang it up to allow to drip water
3. After 1/2 hour check the consistency of hung curd. It should not be too dry
4. In a bowl put hung curd and whisk it till fluffy and light
5. Whisk in saffron, nutmeg and cardamom
6. Add 1/2 the sugar
7. Whisk it in and taste for sweetness
8. The shrikand should be light and fluffy
1.Pour curd in a muslin cloth
2. Hang it up to allow to drip water
3. After 1/2 hour check the consistency of hung curd. It should not be too dry
4. In a bowl put hung curd and whisk it till fluffy and light
5. Whisk in saffron, nutmeg and cardamom
6. Add 1/2 the sugar
7. Whisk it in and taste for sweetness
8. The shrikand should be light and fluffy
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