Oct 22, 2009


  • 1/2 kg. curds
  • 300 gms. sugar
  • 1/2 tsp. cardamom powder
  • few strands saffron
  • 1/2 tbsp. pista & almond crushed


  • Tie curd in a clean muslin cloth overnight. (6-7 hours).
  • Take into a bowl, add sugar and mix.
  • 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.

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