Shrikhand

• 12 kg curds
• 300 g sugar
• 12 teaspoon cardamom powder
• saffron (a few strands)
• 14 tablespoon pistachios, crushed
• 14 tablespoon almonds, crushed

1. Tie curd in a clean muslin cloth overnight (6-7 hours).
2. Take a bowl, put the curd , add sugar and mix.
3. Keep aside for 25-30 minutes to allow sugar to dissolve.
4. Rub saffron into 1 tbsp.
5. milk till well broken and dissolved.
6. Keep aside.
7. Beat well till sugar has fully dissolved into curd.
8. Pass through a big holed strong strainer, pressing with hand or spatula.
9. Mix in cardamom powder and dissolved saffron and half of the nuts.
10. Empty into a glass serving bowl, top with remaining nut crush.
11. Chill for 1-2 hours before serving.
12. Making time: 20 minutes (excluding tying and keeping time) Makes: 6-7 servings
13. Variations: To make fruit flavoured shrikhand eg.
14. mango, add pulp at the stage of adding cardamom and saffron.

curds, sugar, cardamom powder, saffron, pistachios, almonds

Taken from www.food.com/recipe/shrikhand-9318 (may not work)