Ingredients

• 2 litre - whole milk
• 2 tsp - curd
• 10 to 12 strands saffron soaked in 2 tsp - warm milk
• 200 gms - grounded sugar
• 2 tsp - cardamom
• ¼ cup - sliced almond and pistas
• 1 pinch nutmeg powder

How to Make Plain Shrikhand

• Heat the milk to a boiling point and allow it to cool.
• Add about 2 tsp of curd to the milk.
• It will take about 5-6 hours to set.
• Hang the curd in muslin cloth to allow the whey to separate.
• The remaining mass in the muslin is the base of the srikhand.
• Note that there should not be any water.
• Remove from the muslin cloth into a stainless steel vessel and heat the curd to a smooth consistency.
• Add the grounded sugar and mix well.
• Add the saffron milk to the shrikhand and mix well.
• Add the cardamom powder and nutmeg powder. Mix well.
• Decorate with almond and pistas.
• Chill for about 2 hours.
• Serve with puris.