Ingredients
Method
To make hung curd or chakka:
- Take a bowl and place a strainer over it. Line it with a muslin cloth. Pour yoghurt into it.
- Bring the edges of the cloth together and tie it. Now you can place a heavy bowl or mortar over it and keep it in the strainer. Or you can hang it from a hook. Don’t forget to place a bowl under it.
- Allow it to drain for around 4-5 hours. You will notice the whey/water will start dripping from the yoghurt into the bowl.
- After 5 hours, untie the muslin cloth and transfer the hung curd into a bowl.
To make gulkand shrikhand:
- In a small bowl, pour warm milk and add the saffron strands. Mix well and keep it aside for an hour or until the milk becomes yellow in colour.
- Then add gulkand, saffron milk, green cardamom powder and icing sugar into the hung curd.
- Using a whisk, start mixing all the ingredients together. Keep whisking until the mixture is smooth and creamy. Gulkand Shrikhand is ready!
- Optional Step: Place a piping bag fitted with a star nozzle (Wilton 1M) into a glass. After that with a spatula or spoon, pour the shrikhand into the bag.
- Then pipe the shrikhand into the serving bowls. Or you can simply pour the shrikhand into the bowls with the help of a spoon.
- Keep the bowls in the refrigerator for 30 minutes. Before serving, garnish with chopped cashews and pistachios. Serve chilled.