Shrikhand

Instructions:

1. Prepare Hung Curd:

   • Hang the yogurt in a muslin cloth or a fine sieve for 4-5 hours or overnight to remove excess water. You can do this by placing the yogurt in the cloth, tying it, and letting it hang over a bowl. The result should be thick, strained yogurt.

2. Soak Saffron:

   • In a small bowl, soak a pinch of saffron strands in 1 tablespoon of warm milk. Allow it to sit for a few minutes until the saffron infuses the milk with its color and flavor.

3. Mix Ingredients:

   • In a mixing bowl, take the strained yogurt (hung curd) and add the powdered sugar, cardamom powder, and the saffron-infused milk.

   • Mix everything well until the sugar is completely dissolved, and the mixture becomes smooth.

4. Chill Shrikhand:

   • Refrigerate the Shrikhand for a couple of hours to let the flavors meld, and it becomes cold and refreshing