Difference between revisions of "Shrikhand"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Gujarati ([^cC])(.*)\]\]" to "Category:Gujarati cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
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[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
[[Category:Gujarati cuisine]] | [[Category:Gujarati cuisine]] | ||
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[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Revision as of 17:53, 10 May 2012
Ingredients
- 1 cup plain yogurt/curd
- 1 cup sour cream
- ¾ cup powdered sugar
- 1 tbsp sliced almonds
- ¼ tsp cardamom powder
Method
- Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
- Rub the saffron into the warm milk until it dissolves.
- Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
- Place in the refrigerator.
- Serve cold garnished with slivers of pistachios and almonds.
