Ingredients :
1 kg. thick curds
3/4 cup powdered sugar
a few saffron strands
1 tbsp warm milk
2 tsp cardamom (elaichi) powder
Slivers of pistachios & almonds (For the garnish)
Preparation :
Hang the curds in a muslin cloth in a cool place for 2-3 hours, until all the whey has drained out. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Serve garnished with slivers of pistachicos and almonds.
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