Madhya Pradesh Shrikhand Hung Curd Sweet Saffron Malwa

Method

1. 1

   Hang the yogurt: tie full-fat yogurt in a double layer of muslin.

2. 2

   Hang over a bowl in the refrigerator for 4 to 5 hours.

3. 3

   The drained yogurt (chakka) should be very thick, smooth and reduced to about half its original volume.

4. 4

   Transfer the hung yogurt (chakka) to a bowl.

5. 5

   Add powdered sugar. Whisk vigorously for 3 to 4 minutes until smooth, glossy and completely lump-free.

6. 6

   The sugar dissolves into the yogurt creating a satin-smooth texture.

7. 7

   Add saffron milk and cardamom powder. Fold in gently.

8. 8

   Taste — it should be sweet, tangy, fragrant and very smooth.

9. 9

   Chill for 2 hours before serving.

10. 10

    Garnish with thinly sliced pistachios and almonds.