Shrikhand

• 1/2 kg. Curds
• 300 gms. Sugar
• 1/2 tsp. cardamom powder
• Few strands saffron
• 1/2 tbsp. pista and almond crushed

• Tie curd in a clean muslin cloth overnight. (6-7 hours).
• Put 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, pressing with hand or spatula.
• 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.