27-September-2022
Kajal Tharwani
1. Soak the saffron in the milk for 5-8 minutes.
2. Drain all the whey from the yoghurt by lining it with muslin cloth for some time.
3. Tie the lined yoghurt so that the water gets completely drained.
4. Pour it into a bowl and add sugar, cardamon, and soaked saffron.
5. Mix well until it becomes creamier and the sugar melts down.
6. Add chopped nuts and mix well.
7. Store it in the fridge for two hours.
Chilled shrikhand is ready to serve.
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