Tuesday, March 4, 2008


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 almon.

Method Of Preparation :

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.

No comments: