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Kesar Pista And Gulkand Shrikhand
Ingredients
- 500 gm
- 400gm
- 30 ml
- 10 gm
- 20 gm
- 01 gm
- 20 gm
- 02 gm
- 01 gm
- 15 gm
- 40 mg
- 01 tsp
Method of Preparation
- Mix together the hung yogurt and sugar in a bowl.
- Blend well. Blending can be done by just using a whisk or an electric hand blender.
- Sugar grains should not be visible, it should be blended in the hung yogurt well.
- Add cold milk if required i.e. if the hung curds are too thick.
- Add Saffon, gulkand, green cardamom powder, nutmeg powder, charoli nuts, and slivered pistachio nuts, mix well.
- Serve chilled garnished with Slivered pistachio nuts, broiled Saffron and dried rose petals.
Chef Tips:
- To make hung curd: Tie the yogurt in a piece of muslin and hang it overnight over a deep bowl, in a refrigerator, to drain.
- The proportion of Hung curd to sugar is usually 1:1.or it may be increased or decreased, depending on the sweetness required.
- Do not over blend the shrikhand as it may curdle.
- Do not add chilled milk, if the yogurt is not too thick or the shrikhand will turn out to be in flowing consistency i.e. the desired consistency is dropping / semi-solid.
- 04 pax
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