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| SHIRKHAND |
2 cups curd (yogurt)
2 cups sugar
1 tsp saffron
1 tsp cardamom powder
½ cup pistas and almonds
A pinch of salt
Method
Tie the yogurt in a muslin cloth for 6-7 hours and hang it.
After 6-7 hours, remove it from the cloth and check whether all the water has drained out. The result is known as 'chakka' for Shreekhand.
Mix sugar and a pinch of salt in chakka and pass it through the puran machine to get lump free, nice smooth shreekhand.
Now add chironjis and nuts to it.
Soak saffron in 2 tsp. warm milk.
Add it to the sheerkhand.
Also add cardamom powder, mix well.
Serve chilled
1 tsp saffron
1 tsp cardamom powder
½ cup pistas and almonds
A pinch of salt
Method
Tie the yogurt in a muslin cloth for 6-7 hours and hang it.
After 6-7 hours, remove it from the cloth and check whether all the water has drained out. The result is known as 'chakka' for Shreekhand.
Mix sugar and a pinch of salt in chakka and pass it through the puran machine to get lump free, nice smooth shreekhand.
Now add chironjis and nuts to it.
Soak saffron in 2 tsp. warm milk.
Add it to the sheerkhand.
Also add cardamom powder, mix well.
Serve chilled
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