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-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

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.



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