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By:Deepa Sujesh

Ingredients :
3 cups Curd (Yogurt), not sour
1/4 cup ( according to taste) powdered Sugar
1/2 teaspoon Cardamom Powder (elaichi powder)
10-15 Almonds and Cashew nuts, roughly chopped
7-8 saffron strands in 1-tablespoon warm milk,(DISSOLVED)

Method :
1) Spread clean muslin cloth or cheesecloth over large strainer on a big plate. Place plain curd in the center.
2) Wrap it from all sides and tightly tie muslin cloth.
3) Hang curd in a refrigerator for around 6 to 7 hours or until almost water is drained off from curd. Place an empty container below it to collect the whey (drained curd liquid). Curd should become very thick.
4) After 6-7 hours, untie muslin cloth and transfer thick strained curd to bowl.
5) Discard the whey.
6) Add sugar, saffron strands and cardamom powder into the curd.
7) Mix properly using a hand beater or a spoon until smooth.
8) Add chopped almonds and cashew nuts and mix well. Refrigerate prepared shrikhand for at least an hour before serving. Serve it chilled.

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