This very rich dessert is a speciality of West India. You can get creative and use different colors and flavors or just leave out the colors and flavors.
vegetarian 4 servings
1 drop Food Color, Green
1 tsp Pistachios, sliced
1 tbsp Dry Nuts (mixed), chopped
3 cups Milk
1 tsp Curd, beaten
1 cup Sugar, powdered
2 pieces Cardamom, powdered
2 drops Rose Water
1 drop Food Color, Red
Boil the milk.
When slightly cool, add beaten curd.
Set curd for 10 to 12 hours.
Tie the curd in a muslin cloth and hang for two
hours for the water to drain out.
Tie a strong cloth over a pan and add a small quantity of sugar and
curd at a time and mix well over the cloth till the mixture
is strained through the cloth.
Repeat the process till all the curd and sugar is used up.
Add cardamom powder and mix well.
Divide the shrikhand in three equal portions.
Add saffron to the first portion.
Add rose extract and red color to the second portion
and chopped pistachio and green colour to the third portion.
Arrange three different layers of shrikhand one after the other in a transparent custard cup.
Sprinkle the chopped nuts on top.