Shrikhand

Ingredients:

500gms of Chakka (Hung Curd)

200 gms aprrox powdered or granulated sugar (Can increase or decrease the amount of sugar according to your taste)

Slivered Almonds, Pistachios , Charoli and Sultanas for garnishing

1 tspn Cardamom powder

1/2 tspn Nutmeg powder

Saffron 7-8 strands

Procedure:

 Hang yogurt in a muslin cloth overnight so that all the liquid from the yogurt has drained off.

Now mix sugar in hung curd and mix well until its smooth and no lumps are formed. You can also blend this mixture or pass it through Puranyantra. (the one we use to grind Puran of  Puranpoli)

Once the mixture has become smooth add dry fruits, cardamom powder , nutmeg powder and strands of saffron. You can soak saffron in 2 tblspn of milk and add this milk to curd mixture.

Mix everything well.

Place it in the refrigerator for about 2-3 hours so the shrikhand sets a little more.

Serve it with hot Puris.

Submitting this recipe to Krithi & Denny's Serve It-Festival Potluck