SHRIKHAND

Ingredients:

Plain yogurt – 1 container, 32 oz
Sour cream – 8 oz
Sugar – ¼ cup or as required
Green cardamom powder – ¼ tsp
Grated nutmeg – 2-3 pinches
Saffron – 5-6 threads
Sliced almonds and pistachio for garnishing

Procedure:

Place the yogurt in a piece of muslin cloth. Tie together all the ends of the cloth and hang it on the kitchen counter. I use the handle of kitchen closet to hang the curd with a bowl below to collect the whey. Let the whey drain overnight. If doing shrikhand in summer or hotter days, then hang the yogurt in refrigerator. If the weather is too hot the yogurt becomes too sour till the whey drains away. Next day take the hung yogurt in a bowl, add sugar and whisk till smooth. Then add the sour cream and continue whisking for 2 mins. Then add the cardamom powder, saffron, nutmeg and half of the almonds and pistachio mix well and keep in refrigerator to cool. Garnish with almonds and pistachio. You can adjust the amount of sugar, according to the sourness of the yogurt. Also you can adjust the amount of sour cream as per your taste.