Shrikhand

Ingredients  (Serves – 4)

• Hung Yoghurt – 500 Gms.
• Jaggery Powder – 120 Gms.                       
• Cardamom Powder – 1/2 Tsp.
• Saffron Strands – 10 To 12.
• Warm Milk – 2 Tbsp.
• Chopped Pistachios – 2 Tbsp.
• Chopped Almonds – 2 Tbsp.

Method

• Tie the yoghurt in a muslin cloth and hang it for 6 to 8 hours or overnight until all the whey drains out completely.
• Soak the saffron strands in warm milk for 10 minutes.
• Transfer the hung yoghurt to a large mixing bowl and whisk until smooth and creamy.
• Add the jaggery powder, cardamom powder, and saffron milk to the yoghurt.
• Mix well until the jaggery dissolves completely and the mixture becomes silky smooth.
• Chill the shrikhand in the refrigerator for at least 1 hour before serving.
• Garnish with chopped pistachios and almonds before serving.

Prep Time – 15 mins.                  Cook Time – 0 mins.                      Total Time – 15 mins.