Sweet hung curd
of dubai, AE
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Tastes excellent with poori and aloo.
1 kg thick curd
3/4 cup powdered sugar( adjust according to taste)
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
Pistachios and Almonds for garnishing (optional)
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 gujarati shrikhand cold garnished with slivers of pistachios and almonds.
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