Sunday, March 11, 2007


1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder

For garnishing :
Silvers of pistachios and almonds

Hang the curds in a muslin cloth in a cool place for about
3 hours until all the liquid had drained off. mix the
saffron into the warm milk until it dissolves. Combine
together the hung curds, sugar, saffron mixture and elaichi
in a bowl and churn using a hand blender.
Decorate with slivers of pistachios and almonds.
Ready to serve.