Ingredients 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
• pinch Saffron
• 2 drops Rose Water
• 1 drop Food Color, Red

Directions

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. Serve chilled.

Comments

nilu

well,i did try this..its taste good bt its became a sooth paste however srikhand shoud be like a ceredals...so wht to do?