Ingredients

• 2 cups - hung curds (hung for 20-24 hours)
• 2 slices - canned pineapple, drained, crushed
• 2 - walnuts, shelled, finely chopped
• 1/2 cup - sugar, powdered, sieved
• 1/4 tsp - cardamom powder
• 1 drop - pineapple essence
• For Garnishing:
• Pineapple bits
• Walnut halves or quarters

How to Make Walnut-Pineapple Shrikand

• Make sure curds are very stiff. Beat smooth with an egg beater in a large bowl.
• Sprinkle sugar, cardamom and essence and beat again to mix well.
• Press out any extra syrup from crushed pineapple and add to curds.
• Add walnuts, fold in gently and mix well.
• Take in serving bowl and decorate with pieces of pineapple and walnut.
• Chill for 2-3 hours before serving.
• Refrigerate at all times.