Ingredients -1 kg. thick curd
-3/4 cup powdered sugar
-a few strands saffron
-1 tablespoon warm milk
-2 teaspoons cardamom powder (elaichi)
For the garnish slivers of pistachios and almonds
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.
