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