1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder

For garnishing
Silvers of pistachios and almonds

- Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.
- Rub the saffron into the warm milk until it dissolves.
- Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.
- Decorate with slivers of pistachios and almonds.
- Ready to serve.

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