Tuesday, December 4, 2007


-1 kg. thick curd
-3/4 cup powdered sugar
-a few strands saffron
-1 tablespoon warm milk
-2 teaspoons cardamom powder (elaichi)
For the garnish
slivers of pistachios and almonds

Hang the curds in a muslin cloth in a cool place for approximately 4 hours until all the liquid (whey) has drained off.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.Place in the refrigerator. Serve cold garnished
with slivers of pistachios and almonds.