Ingredients
- 2 cups curd (yogurt)
- 2 cups sugar
- 1 tsp saffron
- 1 tsp cardamom powder
- ½ cup pistas and almonds
- A pinch of salt
Method
- Tie the yogurt in a muslin cloth for 6-7 hours and hang
it.
- After 6-7 hours, remove it from the cloth and check
whether all the water has drained out. The result is known as 'chakka' for
Shreekhand.
- Mix sugar and a pinch of salt in chakka and pass it
through the puran machine to get lump free, nice smooth shreekhand.
- Now add chironjis and nuts to it.
- Soak saffron in 2 tsp. warm milk.
- Add it to the sheerkhand.
- Also add cardamom powder, mix well
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