Shrikhand No. of Portions
100


Ingridients


Hung curd (chakka):5Kg

Powdered sugar:5Kg

Cardamom powder:25Gm

Saffron:2Gm

Nutmeg:2no

Charoli nuts:100Gm

Pistachio nuts:50Gm

Milk (opt):500Ml



Method
1. Cream hung curd and powdered sugar together. Add milk if required. Pass it through a sieve to obtain a smooth paste.

2.Dissolve saffron in a little warm milk or water and add to the above mixture. Add cardamom powder, nutmeg powder, charoli nuts and blanched and chopped pistachio nuts.

3.Serve chilled with poories.

Standard
Light yellow in colour, thick consistency, adequately sweetened. Milky taste with distinct flavor of saffron.