Ingredients:
1 kg chakka or full cream unsweetened yoghurt,
1 cup fine powdered sugar,
1 tsp cardamom powder,
2 tsps kewra essence,
1/2 cup charoli or chironji,
1/2 cup sliced green pistachios,
A pinch of saffron strands,
2 tsps warm milk
Method:
Hang the yoghurt in a clean muslin or cheesecloth for 3-4 hours to completely drain all the whey from it.
When the yoghurt is drained and ready for use, remove it from the cloth into a big bowl. In a small bowl mix saffron with warm milk and add to the yoghurt. Add all the other contents except the pistachios and chironji. Using a hand blender blend the yoghurt along with the ingredients so that the sugar is mixed properly. Garnish it with charoli(chironji) and pistachios and serve with puris.
Tip:
1. Chilled shrikhand tastes like ice cream.
2. Add mango pulp to prepare Amrakhand/Mango flavoured shrikhand